The first one seems to always be a challenge, in one area or another. My first brisket went to 192*, and I got about half sliced and half pulled. It was still excellent, but now after having done one, I know what I will change the next time.
Welcome to SMF! Well as other have said we would love to help but in order to give you an answer that would actually help we need more info from you. In the mean time check out the free 5 day ecourse. Its great, you might even find an answer there.