Agree that foiling allows you to save the Au Jus and add back to the sliced brisket.
I usually smoke to 165 degrees, wrap in foil, then take it to 205. If you think it needed more smoke, next time just turn down the temp a little so it takes a bit longer to get to 165. Then take it to 205 (or do the toothpick test), let it rest for an hour or 2, save the precious juices, de-fat the juice, slice the brisket, and mix the juice and the brisket back together.
After experimenting with several briskets, this has always turned out a tender and moist brisket. I pulled one at 190 once and it was not as tender OR juicy. By quite a wide margin I might add.