Bent, looks good to me, the BBQ neophyte I am. Just got home from a work trip and wish I had some brisket to heat up and eat for dinner after seeing this post. I have still not cooked a whole packer (on my to do list) or a prime brisket. The highest level cut I have cooked has been an Angus brisket flat. The picture of bark and color you have with the temp at 172 is usually when I foil, and have had good outcomes.
