Brisket success!

Ok, after my first miserable failure a couple weeks ago, I tried brisket again for the second time. Here are the stats: 13.4 lb packer, pre-trim. 2:1 S/P rub, nothing else. 250 dome temp (most if the time, see below). ~6 chunks Pecan with a tad bit of mesquite from my yard. 17.5 hours total cook time. 4 hour FTC. Since burnt the ever living hell out of my first brisket, I was a little chicken and closed the vents just a tad before going to bed, to prevent a rise while is was asleep (my Maverick's dome probe is broken). When I woke up, the dome had dropped to about 210, no doubt due to my conservatism. This prolonged the cook for sure. Got it back up to 250-270 for the remainder of the cook, and ended up pulling it at 195 IT. I had somewhere to be or I would have waited till at least 200. Long story, short...pics below Flavor is fantastic (oh that S&P bark!), just enough smoke, amazingly tender even though I pulled at 195. And look at that smoke ring! :-) Taking about a third of it to my wife's crossfit party tonight...have mixed emotions about sharing to at much of it. Again, thanks for all the help, whether direct or via lurking. -Eric