I have probably done 4-5 brisket flats and they have all turned out with good flavor but pretty dry. I can't find full packers around me and I am wondering if that is why, lack of fat. Most have had a decent fat cap but I wonder if the internal fat in a point helps out the flat. Anyway, my major question is the internal temp people are taking them to. I have tried 205 and 200 and am thinking of going lower, maybe 190. I see people have good results here with all temps but I seem to be not having any with the higher temps. I am wrapping at 160 in foil and resting now for at least 2 hours, sometimes even up to 4.