So it turned out really well! The tenderness was perfect, the taste was ideal and overall I couldn't be happier. In the end, it spent 5.5 hrs in the smoker, 6.5 hrs in a roaster, 5 hrs wrapped up in a cooler and 2 hrs back in the roaster because the IT dropped to 156. Though in retrospect it probably would have been fine without the last two hrs in the roaster but it would have been close! (I had put it back in the roaster, split the top of the foil and poured some of the au jou back in)
In retrospect I braised the brisket by putting it in the roaster which resulted in the shortened cooking time. Nice and tender but no bark.
My thermometer probably is off a little but I also went by feel and appearance and I trust that a lot more now. The probe slid in with very little resistance and the slab jiggled like jello... 😘
Next time, use larger chunks of wood. The small chips burn too quickly which results in me having to open the smoker about every 45 min.