First full brisket packer, kind of a let down...

Decided on a brisket for the weekend for a change of pace. Decided I would try BE's for the first time too. Started with a 12# packer and trimmed the thicker fat off to use in ground beef down the road. I left at least 1/4" on the brisket and cross hatched it prior to rubbing. Used some of Jeff's rub with salt, garlic pepper and chipolte powder for the rub. I planned for a 24 hour smoke based on 2 lbs/hour. Went into the smoker at 230' with the AMZNTS loaded with oak. I didn't probe the meat until about 7 hours later where the Maverick went into the point. At 150' IT, i removed the point and tossed it into the fridge till the next day (which ended up being early morning). The flat went back onto the smoker after applying some rub to the empty point area. I had decided not the foil this brisket to see how it turned out. I think this is where it went awry. I set the 732 for 185 IT and went to bed. At 3:30 am, it was there. I probed it in other areas to check for tenderness, and it wasn't quite there yet. So I decided to cube up the chilled point and toss the BE's in to finish while the flat finished up. The IT never got back to 185 after I moved the probe. 3 hours later I woke up and removed the BE's. I rechecked the flat and one end was quite tough. I decided then to pull it off and foil then into the cooler knowing it would pick up some temp in the cooler. After 2 hours, I decided to check it out. Sliced from the middle and found it tender, but on the dry side. The opposite end from the point on the flat was pretty hard, and I still haven't cut into that part. Disappointed, I threw both halves into the fridge minus cutting up a few slices to make hash for breakfast. Decided we'd use the brisket for stroganoff and enchiladas later in the week. I wasn't thrilled with the BE's at all. I can see where people would enjoy them, but they were too crunchy/chewy for me. Maybe I have just come to realize I don't like barky BBQ. Don't misunderstand me, I have had success in the past with just the flat. Both times I still hear about from the FIL and friends as it turned out spectacular. Next time I do one, it will be foiled at 160 and I'll pull the point instead of making BE's. Live and learn...