Ok, here is the finished product. It was very very good. The Mrs said it was the best she has ever had. I'll give you my after the smoke thoughts after the pics.
Rested & Ready to slice
Sliced n ready to be comsumed!!
Half a brisket (not the biggest smoke ring but there was a light ring)
This was after we ate and sliced the other half and ready to store for sammies tomorrow. The Au jus on the left though was the bomb. Dredged each slice thru there when serving. That just came out of the foil when I opened it (I had put in some of my mop sauce before closing the foil and smoking the last couple of hours.
Ok so my observations:
Flavor was amazing!!! I wouldn't change the mop, marinade, or rub for teh next time. Just the right amount of smoke too. Only change is I took it off at 190 degrees, I may go to 195 next time, and after foiling, I kicked up the temp from 220 to 250 and I think that made it finish a bit too soon. WOuld have been even more tender if I let it go the rest of teh way slower. All in all though simply amazing and we can't wait to eat ion it later or tomorrow. Thanks for all the help folks. If anyone wants my mop, marinade, or rub creation, let me know and I will post.