Almost four hrs in and fatty is done. I never would have expected how that would taste. I used hot spicy breakfast sausge two different types of onions, green chillis and sharp chedar. WOW! I am going to do more of these. The brisket is now in foil and 175 degrees and cooking away.
I have maintained temp around 230, used about a half of a medium size bag of charcoal. ABout to put the corn on the smoker and let it cook with the brisket.
Update. Brisket finished. Pulled off smoker at 190 degrees. Wrapped up for an hour in a cooler. I was skeptical but trusting about this. You guys are awesome with advice. After an hour, I pulled it out of cooler and cut. It is incredibly juicy, and tender and has a fantastic flavor. The smoke ring on the meat says it all. This was a success and I am addicted to this.