My wife enjoyed my brisket last weekend that she decided to buy me 2 to smoke for her this weekend. Much the same process with Billbo's rub and then on the grill with some mesquite chunks.
Took quite a while longer to cook this time around. I think because I got the oven thermometer I was able to keep the cooking temps down to around 250 vs trying to get the grill thermometer to stay at 250 (which is more like 300+).
Turned out ok. I think it finally took about 8 hours. The smoke ring is great but I think I might have used a little too much mesquite. The smoke flavor is kinda strong for me (but still good). My 3 yr old said it was the best sausage he had ever eaten, so he must have liked it :-) Guess I will just have to keep trying till I get it perfect (for me).