I finally got around to doing a brisket. 5 pounder from Wally World. Cooked in the MES at 225, wrapped in foil at 160.... then to 200. Used a mix of apple and hickory. A "few" cheap beers got me through the 12 hour smoke.
Salt, Onion powder, pepper, garlic powder and a touch of cayenne pepper. Injected with a little Italian dressing.
Out at 200.