re: Brisket advice

Melvin, not bad at all for only your second attempt at brisket. Brisket is the hardest bbq meat to get perfect everytime, and is the measuring stick for most bbq guys. Keep smoking them, and never stop trying to perfect it. You'll get better with each one, and you'll learn a little something different every time you cook one. Good job man, I'm sure your family will enjoy it.
Now to the technicalities. One person in here had the best answer on doneness IMO. It really is all about feel. The brisket is done when it's done, and not by a set internal temperature. Each grade cooks differently, and each brisket is different from each other. As far as pit temp, that's really up to you and your equipment. Every smoker has it's sweet spot, and people have different schedules for cooking. You can cook a brisket low and slow, or hot and fast and they come out great either way. When it comes to wrapping, and when to do it.....again, personal choice. I like paper, and wrapped when the bark and color get to where I want it. Some guys use foil or pans, and some even add stuff to their wrap.