Thanks to some great advice from TurnandBurn, the 10 lb Beef Brisket turned out fantastic! For anyone interested, here was the gameplan:
Injected the brisket with a butter/Jeff's Rub mixture 48hrs prior to cooking.
Marinated the brisket in a Jack Daniels type sauce for 24 hours.
Used a Brinkman Electric Red Bullet Smoker with Mesquite wood
Put Brisket on at 8:30 pm and baby sat periodically during the night.
At 6:00 am, temp hit 165 deg and I put the brisket in foil (with more JD sauce)
At 8:45 temp hit 205 deg and I pulled the brisket and sat in insulated cooler for six hours.
After the six hours, the brisket was still too hot to hold.
Great compliments from the family - thanks to all of you!