First brisket in two years – mostly successful

3rd overall, but it's my first brisket in two years, and my first on my pellet grill (previous were in an electric smoker).

Put it in at 8:30pm at 190. 5:20am it was at 150. I increased the temp to 250. At 8:30 it was 165 and had the bark I wanted so I wrapped it paper. At 11am it was 203. But I didn't like the probe tenderness in a couple places so I left it in a little longer. At 11:30 it was 206 and I thought it was probe tender so pulled it, wrapped it in a towel and put it in a cooler until dinner.

I was happy with the bark and flavor. The point was near perfect but the flat was dryer than I was expecting. I suspect I had three problems:

1. Probe tender – yeah, I don't usually poke soft butter or peanut butter so I might have gotten this wrong.

2. I immediately put it in a cooler. Should I have let it sit out for a while before putting it in the cooler?

3. I should have started proving it at 190. I read an awful lot of recipes where they had their most success in the 203-205 range…though I knew 190-210 is the range to shoot for.