Thanks for the compliments. That was my first brisket of the year a few weeks back. I've done a few more since then.
LHR, I've got to take you task on this a little bit.
I wrap my finished brisket loosely in Saran Wrap, then loosely in foil and a towel, place in a cooler to rest it for about 30 mins. to let the juices redistribute themselves throughout the cut of meat. This makes for a fantastically moist brisket, even in the flat.
I have neither had a problem with getting a good bark on the brisket, nor have a I had a problem getting fantastic burnt ends with this method. (I had to throw this in there, as LHR's favorite part of the brisket is the burnt ends!)
I think if you wrap it solely in foil to rest it, you are enabling it to cook further. Also an extended rest time, (over an hour,) will cause your bark to not go away, but to get gooey and soft.
I also will put the brisket on the smoker, fat side up, and go about 1.5 hrs/# at 225-degrees; shooting for internal of 195 degrees as well as the fork test. I leave it alone with the exception of maybe spraying the brisket lightly every couple of hours with a mixture of melted butter, apple juice, orange juice and olive oil. As was mentioned above, brisket is extremely easy to cook if you follow some of the basic steps here. Also, sometimes it's not done at 195. Sometimes it's 205, sometimes 190. Every brisket is a little different. Another tip: get your brisket as close to room temperature as you can before you place it on the smoker. If you pull the brisket straight from the fridge, you have a lot of temperature to make up for when it goes on the smoker and you increase your risk drying out the finished product.
You can certainly smoke them at a higher temp if you'd like, it shortens the cook time, just be careful to not get crazy with this, as you can also dry out the brisket this way, even burn it.
That's the thing about smoking that I love, you HAVE to eat your own mistakes, so you learn rather quickly the best ways that work for YOU and YOUR setup. Like briskets, I don't think I've met two guys that smoke them the same way.