alright - i pulled this when it reached 192 degrees (As measured in several places) and it rested in foil and towels for an hour while the pork shoulder finished and rested.
my #3 son took the camera on a 3-day class trip to our state capital, so i'll have to post the q-view when he gets home.
i'll have to give the brisket a 6, maybe a 7 out of 10. it wasn't quite as good as the one i had before, but it sure as heck wasn't bad! the combination of the rub and mop made a pretty good bark that had a lot of flavors going on. i think i might try to incorporate a little turbinao (raw) sugar into the rub in order to change the texture of the bark just a bit. this rub, after going through my blender (and that might be the difference right there) seemed very "powdery" for lack of a better word, and while it tasted great there wasn't much crispiness to it.
the brisket itself had good flavor and a decent smoke ring. it was a tad dry but not so much that it ruined the experience. it was also still a tad tough on the thicker pieces that were cut, but once again, the flavor was great. this was a smallish brisket with both a flat and a point, and i think that the size must have made some sort of difference, although i am not sure what. we only ate from the flat, and the point is in tupperware - i am thinking that when i reheat it, i will do it very slowly in a freezer bag in gently boiling water with a little sauce or some other thin liquid. this should hopefully help finish the tenderizing process that didn't quite happen in the pit and also keep it moist.
rivet's finishing sauce for brisket was EXCELLENT and i highly recommend it. it looksed good, smelled great and tasted wonderful!
one thing is for sure, i will be checking the accuracy of my thermometer, which i should have done pre-smoke.
(edit) i just sliced off a thin slice after sitting in the fridge all night. i can say without a doubt that this brisket is probablyamong the most flavorful of any beef i have had, and i have had some good beef. i think that once i get the cooking of it figured out, we're in for some good stuff!
i would like to get one to pulling stage next time - i assume that i need to go a little above 200 for that.