Finally cut and ate.
It turned out fantastic. It was just the right amount of tender, but not fall apart over cooked. So moist and delicious. I was afraid that the aggressive cook and finishing hours early would make it dry out or be over cooked. right at 203 degrees I started pulling the fire back and just maintaining a temp of about 180-200 to keep it warm.
One unforeseen outcome...my wife was supposed to pick up some cabbage for coleslaw. Well, she forgot, even though that was the main reason she went to the store. So I had some cole slaw mix made up and had boiled some potatoes for potato salad. I decided to dump the coleslaw mix into the potato salad. It turned out great. The sweet and vinegary taste of the potato salad complimented th salt and pepper of the brisket perfectly. I'm going to have to experiment with that some.