I've kind of developed my method where I know the temps gonna stay 225ish the whole time now, and I just go with it.
I'm about to accidentally drop this green egg on the pool deck. The latest brisket came out tender, tasty AF, but dry again. I watched the temp of the egg religiously, never got over 250. Wrapped it at 150, and let it rest an hour after it hit 190. I've cooked tons of these on 4 different grills, never had a problem like this before. The meat basically falls apart, and it tastes as good as any other brisket I've had, just dry.
How much salt? salt pulls out moisture. Fat side down? May help too high bottom temp. Do you add liquid at wrap?