For my wife's birthday party yesterday we decided to go with homemade sausage, chicken and brisket.
The brisket was a real winner, the best I have made till this date. The guests liked it as well.
Pull it out with IT 195 F and rested it for half an hour. I have watched Franklin's videos on brisket and that has helped a lot.
Working a bit on the smoke flavor, it was smokey but could have used a bit more. So a bit more wood chunks in the chute next time :)