Did my first brisket this week. I'm obviously way down the learning curve and made some mistakes. The MES 30 wasn'r working right (new controller on the way), my rub & technique needs tweaking, No "bark" and it came out a little tougher than I prefer.. But it was still very good!.. Having eaten a lot of brisket, I now believe it's like sex. A good one is wonderful,.... and a bad one is still pretty darn good :).
BTW: Finding some great uses for leftover brisket. Makes a great Chef's salad sliced thin with swiss cheese, romaine etc.. Also makes a greak hash with cubed Yukon gold potatoes, vadalia onions, browned up with a little garlic salt & Tamari soy sauce in olive oil, or you can add a touch of your rub for continuity..
Thanks for all the help & encouragement from the folks here!