It turned out very good.
I started with a 4-5lb brisket (on the small side) and the following seasoning:
2 tablespoons hot chili powder
1.5 teaspoon chipolte powder
1 teaspoon fresh ground pepper
2 tablespoons garlic salt
3 minced garlic cloved
juice from half of a lime
I mixed up the seasoning and rubbed the brisket, letting it sit for several hours with the rub on it.
I used a mix of oak and hickory wood, with some apple wood shavings at the outset in a smoker with an offset fire box. I kept the temperature consistently around 250*, and places the brisket fat side up, with the larger side towards the fire box. After about 2 1/2 hours I rotated (not flipped) the brisket. Since this was on the smaller side, it took a little less than five hours total, and it was fantastic.
The brisket after having the rub applied.
Here is a shot of it just as I pulled it off the grill.
After resting for half an hour.
After cutting it, complete with a pretty decent smoke ring.
I was very happy with how it turned out. It was plenty tender, and the flavor was very good. There was a small section (maybe 1 - 1 1/2") of the small side of the brisket that was a bit dry, but the entire balance of it was pretty moist. I can't wait to experiment further with a bigger brisket some time when I'm having company or something.