Well, despite the fact my DigiQ food probe went out of me my brisket turned out absolutely GREAT!
I know I am biased but it is the very best brisket I've ever had hands down and that includes at BBQ joints. It is the 4th or 5th one I've made and the very first that came out perfect. It was smoked at 260 degrees for about 8 1/2 hours. I injected with beef broth and Worcestershire sauce. For my rub I used 1/4 cup of kosher salt, 1/4 cup black pepper, 1 tsp each of garlic and onion powder and just a dash of cayenne pepper. I did not wrap this at all. I smoked it fat cap up for the first half then flipped it. My brisket was absolutely moist and just tender enough to slice pencil width thin. The "pull test" was a great indicator I cooked it to the correct doneness. Anyhow if there are any questions or helpful tips I'm all ears. Happy BBQ'ing!