smoking Beef Brisket on Standard Weber Kettle Low and Slow

Hello everyone,
 
After reading an article about BBQ Brisket, I decided to launch into smoking my first one ever, on a Standard 22.5' Weber Kettle. We had a neighborhood potluck for the Fourth, so I postponed the brisket until today.  I'll BBQ and cheer on the USWNT against Japan later on today.  My wife will make a potato salad and maybe some Bush's Beans.  Open something from EvilTwin Brewing or Firestone to wash it down.
 
METHOD:

• Brisket from local butcher.  I didn't get the packer, just the flattie.  I'll try to do a packer next time.
• Cooking it to an internal temp of 165º then wrap in foil, cook some more and bring off at 195º then put it in an ice chest for an hour or so to let the juices return to the cooked meat.
• Using a pan I fashioned out of tin foil to collect the juices so the meat sits in its own juices and doesn't fall into the kettle.  I can baste it on the hour, with this method when I check coals.  I hope to get a nice bark on the non-fat side.
• Fat side down to put the fat between the heat source and meat. 
• Using regular Kingsford Charchoal. 
• Cherry and Apple wood chips for smoke.
• Created a shield on the lower coal grate using tin foil and two pavers covered in foil to optimize the indirect cooking method.
• Aiming for kettle temp of 200º - 225º

 
RUB:
 
1/2 C brown sugar
1/4 C Hungarian Paprika
1 T black pepper
1 T Kosher Salt
1 T chili powder
1 T garlic powder
1 T onion powder
1 t cayenne powder
1 t dried basil
3/4 T dry yellow mustard
 
TOOLS:
 
Thermapen
iPhone for Fotos
 
Here is my heat shield to optimize convection and indirect heat.  Coals go on other side of two pavers.
 

 
I also dangled two pieces of 6-in tin foil to further shield meat from direct heat.  Kinda hard to see but in the middle of the picture are the foil flaps that lay from the top grate to the pavers.
 

 
Here is the flattie.  I rubbed French's Mustard on then applied my rub over all sides of the meat.  Let it sit overnight in a bag in the fridge. Removed from fridge at 7am to reach room temp and then onto the grill at 8am PDT.  I think that I need to get a regular oven temp thermometer, the instant read just keeps rising on the digital readout. 
 

 
Here is the article that encouraged me to try cooking a brisket for the first time.
 
http://foodspin.deadspin.com/how-to-cook-a-brisket-which-is-totally-worth-the-effor-1715645554
 
 
Hope you enjoy my journey.  Come back and I will update you on the progress!
 
Jim

Looking great!  

Thanks Dru.  Here is the noon update.
 

Here is the end result.  Learned a lot and will do it again.  Little rushed at the end to bring it off due to time constraints.  Total cooking time maybe less than 10 hours, (internal temp 180º) not quite to 195º.  Needed at least another hour.
 

Lots of jus!

Thanks for weighing in Grant. I read you have the 22.5 " kettle too.

Jim

Still looks nice and moist but that extra 10-15 f would of made it a lot more tender

Impatience is BBQ's worst enemy. 

You guys are so right!! I felt bad ending it.  The soccer match was over and I wanted people to enjoy it before scattering.  I will surrender my tongs and mitts for letting you guys down! 
 
Thanks for the positive feedback! Much appreciated.

If it tasted good and you had fun honestly that's all that matters.

It gives you a benchmark too,  so that you can appreciate  the change in that last bit of cooking.   I think everyone has had to do the early pull out though, when fam and friends start to get hangry ..     You could try starting it way early  to finish before you need it and then holding wrapped in  foil and towels in a Cooler til you need to feed ppl.