Smoked Brisket

I bought a brisket some time ago, cut it in half, and vac-sealed both pieces.  I thawed one and smoked it at a low temp for 24+ hours.  Got a nice bark on it.  Looks done!Not so much!  I’m wanting 190 – 200°,  a short spell in a 350° oven and we are there.I set in in the fridge overnight to let it firm up for slicing.It’s good with bbq sauce and slaw, which is my preference, but it’s good even without any thing.  Warm the cold slices in a pan for serving.
I dusted the brisket with pepper, garlic, cumin, paprika, 5-spice, brown sugar, and salt.