The cut you have there looks more like the meat off a Jacob’s ladder than a brisket as I would expect.

I have a fair amount of comp experience cooking on bullets. I cook at 250 using a home brew forced draft system with a calibrated thermocouple for temp monitoring, so my temp swings are minimal. When my brisket goes in, I don’t touch for 8 hours. When I first raise the lid, I’m looking for the right colour but will also probe for internal temp. I try to go through the plateau before foiling, getting a rich red colour and good bark.

When I foil, I know I will soften the bark and steam a little flavour out. That’s the down side of foiling. To minimise this, I wrap very tightly and crank up the temp to finish quickly. At this point I leave a probe in and run to 195F, after which I probe regularly until it feels done. When cooking this way I find I need to take it a little higher, sometimes as high as 210F but not always that high.

Once done I vent for about 7 minutes before rewrapping and resting in a Cambro for 2hrs minimum.

All the above applies to my flat. Before cooking I remove the point and cook separately. I foil at the same time as the flat but cook the point about an hour longer. Before turn in I cube my burnt ends from the point, glaze in a savoury BBQ sauce a d return to the cooker for 15 mins to set.

Hope this info is useful to you. If I can help in any other way just drop me an email.