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A2theJ
Further to @Soul's point- that brisket just doesn't have enough fat/ thickness on/to it for true BBQ brisket yank style.
It is more of a braising brisket- which is what is sold in pretty much every butchers.
You want more fat cap, and aim temp at 100 ish.
I learnt this by trial and error:
https://www.lfgss.com/comments/15967058/
vs
https://www.lfgss.com/comments/16006901/
(https://www.lfgss.com/comments/16008074/)