I sure miss my old original Okie Joe offset cooker but I don't miss chase'in temps and messing with tuning plates to get an even temp across the cook'in surface. You just can't duplicate that TX brisket taste that an offset cooker give you. I can get close using my UDS with coals from a burn barrel but not quite.
Your brisket looks great but I can't let the huge gash on the bottom side slide without saying just think how much juicer it would've been without it. I hate when I open a meat package and see stuff like that, its like did some meat packer have a bad day or what?