Brisket Done

I cooked a brisket yesterday / last night and tried a tip that I learned from the forum. I started probing it when it hit an internal temp of 180 with the intent that I would pull it, foil towel it and let it rest in a cooler for a few hours. I usually cook to an internal of 190-195. So at 180 it was still slightly tough in some places so I let it go another hour. When I checked again it was 183 and the brisket was noticeable more tender everywhere. What a difference 3 degrees and 1 hour make!!! I'll post pictures when I get ready to slice it.

I think it's going to be a good one possibly the best I've ever cooked????

Thanks
Boogie