My latest brisket smoke (with pics)

I have learned so much from these forums that I just wanted to share my latest smoke, and how easy it can be to get great brisket with my SM025.

I was at Sam's yesterday morning and couldn't resist buying this:



It was cheaper than the Select grade briskets at one of the grocery stores in town.

I ran out of CookShack Brisket Rub, but I found some Head Country at Walmart the other day, so I rubbed it down 4 hours before it was to go in the smoker with that:



My family seems to like my results better when I use less wood, so I used a small chunk each of hickory, pecan, and cherry adding up to 2.675 oz:



After 4 hours and a little more rub sprinkled on, it was time to get going at 8:00 last night (it was set to 225 degrees):



I went to sleep and woke up about 6:00 to find it had reached 168 degrees. By 10:00, after 14 hours total, it had reached 190 degrees. I opened it up and it passed the skewer test, so it was ready to come out:



I wrapped it with 2 layers of foil and a towel, and then put it in a preheated cooler for 2 hours, this is what it looked like before I sliced into it:



Finally I enjoyed it with some stuff I got at the local farmer's market yesterday morning:



It was mighty good too.

Thanks again to everyone here for all the great information!