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Your brisket looks very good, looks like you did a good job. I am finally starting to get the hang of using my smoker properly, with keeping the temp consistent. Painful tip I have learned; make sure your wood is seasoned.
A cheater method is to smoke it for a few hours to get the taste in, then wrap it heavily in foil and place in the oven for hours at 180. It can cook for hours that way, and the foil and oven keep the moisture in and the temp consistent. Works great if you can't spend the hours at home maintaining the temp.
Also, I have just started going to a real butcher shop, and they will cut your meat to size, so you can get a more consistent cut for cooking.
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