Just some of my personal tips -- take them for what they are worth:

- I use slightly different temps. I cook it at 250 and wrap when the internal temp gets to 155. I also take it off the smoker at 197. After you take the meat off of the smoker, the temp still rises (and can rise as much as 5 degrees). If it gets to 205 for too long, you will have a drier meat.

- I inject the brisket the night before (after I trim) with beef stock.

- I'm a personal fan of yellow mustard and Money Rub.

- I always smoke the whole packer. I buy mine at Schneider's Meat's in SLC.

- I leave a quarter inch of fat on the bottom when possible and always put it fat back down.

- I do my own trimming and save the good fat. I will lay strips of the good fat on top of the brisket when I put it on the smoker so that the fat juices "self mop" the brisket while it smokes. Once on the smoker, I only open the lid to wrap the brisket and to take the brisket off -- The more you open the lid, the more moisture you lose.

- I put a separate pan in the corner of the smoker with some apple juice in it. As the meat smokes, the apple juice slowly evaporates and helps to keep some moisture in the smoker.

- I'm a personal fan of cherry wood.

- When you are letting the brisket rest, make sure there are some juices in the wrapping with it. Depending on how tender the brisket is when done, you may even leave it in the juice (but be careful, because you don't want it to be mushy).