Good instructions, Rick!
I would add that on a pellet cooker the flat should go down and the brisket should go on a top rack if possible. Anything to protect the meat from radiant heat coming up from the drip pan.
Also, I get good results cooking all the way to 190°F internal without wrapping. Then wrapping tightly in foil only after resting uncovered on the counter top till the meat cools down to 150°F internal and then holding in the oven at 150°F oven temp for several hours until time to slice and serve.