The Science of Brisket: #1 vs. #2 (pic)

I am new to the forum - very happy to be here!  After reading for a few weeks, one consistent theme is that practice makes perfect.  Fortunately, I had the chance to do two briskets in consecutive weekends.  They were two completely different cooks. 

#1 Brisket.  Went on at about 7:00 PM.  I hit the sack around 11:00 with the internal temp around 135 and grill temp at 225.  I woke up at 5:00 to find the Egg had increased to 260 and the internal temp was already at 215.  I pulled it off and FTC for a few hours.  Net result - tasty (others loved it) but I knew there was another level I could reach.  My bad for not turning on the audible alarm on my unit.

#2 Brisket.  Went on about 7:30 pm.  Prepped Egg by completely cleaning out fire box and starting with fresh lump.  Again, went to sleep at 11:00 with the meat and grill temp about the same as before.  And, again, woke up around 5:00.  Meat at 185 and Egg had dropped to 200 degrees.  A fork test on the flat indicated that the meat was still a little tough, certainly not ready to come off.  Opened up the lower vent a wee bit and went back to sleep.  Brisket finally came off around 10:30 at 197 degrees.  A couple of hours of FTC. 

Brisket #2 was completely different than #1.  15 hours versus 9.5 hours.   #2 was much more tender and juicy.  The true magic for #2 occurred during the last 5 hours when it slowly crept from 185 to 197.  I am not sure why the Egg increased in temp during cook #1 and decreased during cook #2.  During both cooks, the temps had been steady for about an hour before I called it a night. 

Here's a pic of #2.

Glad to be here and participating!