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I normally don't trim my brisket and I marinate mine in a hickory and pepper marinate. Then I inject it with marinate and then I put garlic and pepper rub on it. Then do like you have done cook at 225 until internal temp is at 165 Then wrap in pink butcher paper until
I live in Utah and I use a lot of fruit woods apple and cherry. If you watch every once in a while Walmart will sell mesquite logs in a 50LB bags . Find someone with an orchard or has fruit trees and see if they would let have any wood from dead trees or trimmings
There is a sausage forum on Facebook and there is alot people can help you out with seasonings and what casing to use. Lem has good stuffers and meat has a good line of stuffers also.
just about done just need to put a door handle in it and seal with flat metal. Round grill grates and it should be ready to smoke meat in a couple of days
The insulation is on the outside it is like foam I took a putty knife to it. I have not opened it yet I will on Saturday. I am going to make it a upright smoker.