Matt, a big SMF welcome and glad to see your Q-view . I noticed you have your exhaust vent partially closed, the color should improve when you leave it wide open at all times. . the smoke is light enough , however but a thin Blueish color is what you are after...
and the AMNPS can do that for you, no problem . Keep your intake vents open enough so you have air for the burning process.
You said you were doing a "Brisket" in a couple of days , and not to be a Party Pooper , but I would start with a Butt... or even a Chicken . Reason being is both Butts and Briskets that tend to Stall their increase of heat to the middle of the Meat Mass due to melting of fat and tissue . You will need lots of "Patience" to get them done. Remember , you want to judge your time with this formula [for each pound of uncooked meat , allow 1.5 to 2 hours of heat @225*F and even add 2 to 4 hrs. of extra time just in case it is a stubborn Butt or Brisky.]
Smoking Meat is not like Grilling , and takes some Practice and a lot of Patience . Having a good friend to pass the time is my way of waiting out a stall. Don't get Flustered and up the heat to hurry it along , it will dry it out . (f you get tired of sitting or waiting , finish in the oven . With your MES though , the waiting will be easier just watch your ET732 and smoke production. The goodness will come , set and forget . I have planned on getting an MES 40", but that's in the future, meanwhile I have a great deal of fun Babysitting My Stickburner
I've got it down to producing some fine grub:
it was so tender the Point fell off...
and juicy ,tender and had a great bark.
Butts come out beautiful , and
The Ribs ,outstanding. not bad for an old plucker , Huh
Have fun and . . .