Thanks to my new Smokenator 1000, I am able to get the kettle temperature below 250 F, welcome to flavour country! If you have a Weber bbq, pick up one of these muthas!
The finished product.
I smoked the brisket with oak chunks I dug out of last year's firewood pile. Don't believe everything 'purists' say, the smoke did not impart a bitter or weird flavour. I was very pleased with the results, check out that smoke ring! I'm glad I planned ahead and had the brisket marinating in the rub for 24 hours, great flavour.
When the recipe says 7-8 hour cooking time, they ain't kiddin'. I smoked it for ~5 hours and had to finish it in the oven. Lesson learned.