First shot at a brisket

So I have never even tried brisket. it's not very popular here, but everyone I have talked to about it either loved it or hated it. I'm assuming that has a lot to do with how it was cooked. So after consulting the oracle, (this site) it was finally time to see what was missing in my life.
Got a 7 lb brisket flat from Costco. It was literally the only brisket in store. Marinated in a bottle of l&p and some (maybe 1/8 cup) sauce from South of the border over night in the fridge.
Pat dried it this morning with a paper towel then rubbed it with a mix of salt, pepper, garlic, chipotle powder, parsley, and cumin.
Set the temp to 220F (104C because I bought the cheap PID that only displays Celsius). At 220, put the brisket in and probed it up.
Kind of hard to see but TBS is flowing nicely. The dog definitely noticed.
Once the it hit 160 (around 5 hours) the brisket went into a baking dish with 2 cups of Costco apple juice and was covered with foil. Cranked the temp up to 270.
The total cook time was around 12 hours. After an hour rest I cut into it. Thicker side of the flat was tender and juicy. The thinner side was too dry. It on the thin side was 203 and the thick side was 198. Used the toothpick test to determine when it was done but this was a first using that method. May have cooked it a little too long. Still, I'm not complaining by any means and will definitely take another shot at brisket. Thanks for reading and any advice is always appreciated.