I've done PSB quite a few times. Yesterday's effort is to be taken to the BiLs as part of Xmas Day Lunch, but I had to use a slightly different approach.
I used a 5lb piece of rolled brisket. SPOG'd and into the fridge overnight. 06:30 start. Pecan wood for smokeage.
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Got it to 165IT @250 after 5hrs and transferred it into a pan with the veggie mix, then tightly foiled and back on the WSM, vents 3/4 open (310F) until 203IT.
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Another 4.5hrs, (no stall due to foiling), I have this.
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The beef pulled beautifully, and tasted wonderful.
Whilst I was reducing the veggie mix I had a wee taste. Oh Lordy! Spicy hot & rich! (I used minimal chillies). The Outlaws & other guests will not be able to handle that heat. Hmm. I needed to reduce the heat so I made up some bone-marrow and beef stock gravy. That worked but it still had too much of a kick. (I couldn't mix it in with the beef as it would still be too much for some). I then put a ladle full into a hand-blender and blitzed it into a sauce! WOW!! The heat & richness had mellowed due to the emulsifying of the fats. It was a smokey, unctuous sauce with a touch of heat at the end. I'm sold.
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I'm going to serve it in a sauce-boat for drizzleage at the table. Those that don't like it can have the chicken & beef gravies that will also be on offer.
Apologies to Larry for straying from the original recipe. But needs must!
Merry Xmas. 
