First Brisket

looks like a good start to me, just remember as smokin says "it aint done till its done" the hour and a half per pound rule is a good start however allow your self about two or three hours between the calculated "done time" and dinner time so that you have room for any adjustments in cook time, if your brisket is on time or early, double wrap in foil then in towels and hold it in a small ice chest till dinner..

Also, I usually take mine up to 195-200 internal. I find that even up in the 190 range, the brisket may still be a bit stiff or firm to the fork or temp probe. I know that it's really done when it passes that point, and it "gives" when I try to pick it up with tongs (grab half the brisket with tongs and it is pliable rather than stiff when lifting). Also, the fork or probe will go in and out easily.

Sometimes, when it got to 185 or 190 it was stiff, and I thought "uh oh... is it overdone??" But no. It just needed to go a little further.

You may want your cook temp a tad higher if you start running out of time, as well. good luck!