Well, this smoking thing is getting addictive. After last weekends pulled pork I had to try a brisket this weekend. I have to say i'm glad I did. Here are some pics for you guys, and again thanks for all the help and ideas.
Right after a nice three hour rest wrapped in foil and placed in a cooler. I did foil it when it hit 170 on the smoker and added about a 1/4 cup of beer and worcestshire mix for the rest of the smoking time.
Sliced up like a dream. Very tender, and my kitchen couldn't smell any better. Smoked this with Hickory by the way.