Finished up the brisket and it turned out pretty well. The look of the brisket was fantastic, used about the right amount of chips and the flavor was excellent - it was also extremely moist.
I did have to pull it from the smoker prematurely with the internal temp at 160 and put it in the oven for about an hour at 350. I know this breaks many cardinal rules, but my wife didn't want to be eating at 10:00 - which brings me to my next issue / question.
I had the brisket (4.5 lbs.) on the smoker for almost 7 hours at what I thought was 225-250, but I'm starting to think that my thermometer (genesis therm through top vent w/cork) is not correct. I noticed on my pork tenderloin last weekend the meat took much longer than what the expected time was - and that happened again with the brisket.
After pulling the brisket (the wsm was measuring 250 at the time) I put my hand in the side door and held it there without it getting too hot - so I'm assuming I've got a bad thermometer.
I just ordered an ET-73, so hopefully that problem will be solved.
Next up, BRITU two weeks from today (weather permitting).
Here's some pics of the smoke:
Brisket