OK here are the pics of my First brisket from my first thread http://www.smokingmeatforums.com/forum/thread/97983/first-brisket-tonight.
It went really well over all my temps we right in the 220-235 range the whole time. I put it in the smoker at 3:30 smoker temp was at 233. about 5 hours into the smoke it hit 165 after stalling for around 2 hours. I put it in a foil pan and covered it with foil back into the smoker for about an hour till it hit 190.
I dint let it sit very long cause we wanted to eat and it smelled really good.
The over all taste was great and had a nice smokey flavor to it, I was kind of disappointed in the tenderness though. I wasn't real tender and no were near fall apart.
Meat: Brisket (flat) 4 lbs
Rub: McCormick spices
Wood: mix of oak chunks and Jack Daniels oak chips
Duration: 6 hours stalling at 150 for about 2 hours
this at the 4 hour mark
out of the smoker at 165 about to be foiled
on the chopping block after a quick 30 min. rest.