Nothing wrong with that. When I started smoking meats, I cooked ribs every weeken for 2 months. 1 month to get them right, the next month becuase I like ribs. Smoke em if ya got em. Ice cream does not smoke well, but I have not given it many tries.
Pudgy, Smoke that brisket to 170 deg. Wrap in foil with a good splash of your spray/mop-back into the smoker until it reaches 190 deg. Wrap in several old towels and place into a blanket lined cooler for a couple of hours to rest and redistribute the juices then slice or pull and serve. Keep in mind that a piece of meat this size will hit a plateau and youâ€[emoji]8482[/emoji]ll think your thermo has gone south on you. DONOT adjust your heat, Just leave it alone-Itâ€[emoji]8482[/emoji]s is during this time that the heat that has built up in the muscle mass begins to break down the connective tissue which in turn will make the brisket tender. Be patient with it and it will reward you a great meal.
This post should be made a sticky of some type at the top of all brisket threads. I can not explain the best way I know of to do brisket any better. And best of all. THIS IS ALL THERE IS TO GOOD BRISKET!!!