Nice looking chunk of meat. As you can see, we all have a similar base methods for our smokes with a few variances for our individual equipment and taste buds.
I agree with trying hickory smoke for brisket, we like it's flavor better on beef. I do mix hickory and a little pecan for pork and chicken smokes. Pecan seems to give a little sweeter taste to us.
Now, after research, (Got busy doing some other things and forgot to foil one time and liked it) I am on the no foil while smoking dark side myself now. I only foil after 160' if the humidity is very, very low and I want the bark a little softer, otherwise foiling is not worth the trouble to me. It usually will speed up breaking through the stall if it might be needed for time constraints.
The old saying "Practice makes perfect" works for smoking too. Good luck to you, and keep sharing.