What internal temp for tender brisket?

I have always been plagued by an inability to get my brisket to come out anything other than dry. Yesterday I made the recipe posted here a while ago http://www.seriouseats.com/recipes/2010/03/really-good-brisket-passover-recipe-blue-ribbon-bakery.html It was delicious, but still came out dry.
When I checked it at 2 hours of cooking the internal temp was over 160F.
What temp should I aim for?

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