My first brisket didn't turn out too well.  I had read someplace that taking it off early, wrapping it in foil, and leaving it sit was the way to go.  So, I took it off at 170 degrees and did just that.  It wasn't tender but it did have good flavor.  The good side to the story is that I put it in some chili in a crock pot and it came out fantastic.

My second venture was much better.  It went in the Kamado for 15 hours and then I wrapped it in foil and transferred it to the oven for another 3 and half hours until it hit 190.  I used a rub from Steven Raichlen's How To Grill book and it turned out fantastic. 

The brisket is great cooked under a pork butt.  The drippings from the pork do nice things to the beef.

Just a little bit of juice running out of the brisket as it was sliced.