Well here it is. Man, was it good! I foiled it at 165 with a healthy dose of mop, and when it hit 185 degrees it was sent to the cooler for a couple of hours.
This was the first time that I've taken photos of my food, and I don't think that the pics do it justice--I shouldn't have taken photos of the middle, oh well....Plus by the time I took these photos, my buddy and I were finishing off a 30 pack of Bud Light, so I shouldn't have been operating any electronic devices.
Anyway, the brisket had a great smoke ring, it was tender and juicy with a perfect amount of smoke flavor--zero dryness or toughness. Wow, I can't believe that this thing turned out as well as it did. One of the coolest parts to me was that the point pulled and the flat sliced.
We made some ABT's with a combination of cream cheese, cayenne, and cheddar; Dutch's beans; soul food mac n' cheese; home made BBQ sauce; and my wife made an apple pie. Good stuff!
Thanks so much to those members who helped me out during this smoke!