looked good to me. i go w/ mesquite for brisket- just a texan thing. maybeit went past 140 too quick for the smoke ring to form....i assume you had it @ room temp for a bit before putting it on the pit? i also marinade/inject mine w/ balsamic vinegar,worchy & italian dressing.
good call on reaching 165 a little to soon. I was wondering when I reached 165 after 5 hrs of smoking. My smoker temp was 225-250.
After further review I found that my auger was feeding too fast creating to much heat. On smoke I should be at about 180-200. I'll try another brisket soon.
if you run your smoker at 180-200Â° the meat will never hit 200Â°. 225-250Â° is right. i run mine 225-250Â° everytime.
your brisket looks good to me. the one i did this last sunday, i didn't foil it until it hit 200Â°. then i let it rest for 2 hours. i sprayed it with a mixture of 6-oz apple juice with a couple of splashes of capt morgan's parrot bay coconut flavored rum. i used mesquite and pecan wood this time.