I ran a brisket this weekend.
I like how yours looked, one thing I did different was I did not foil.
Until you get past your stall don't foil (unless you are in hurryup mode foil will accelerate the cook though the stall). My understanding of the stall is that there is a lot of water in meat and the stall is the meat "sweating" this water out. This condenses the brisket flavor, where the foil before the stall traps the moisture and turns brisket into roast beef. The moisture in a brisket is the rendered collegen, the connective tissue in the meat, that provides both the tenderness and the mositure in brisket.
The best advice I would give anyone who is cooking brisket, use a probe thermo only to watch for the stall (not the 160 degree stall the ~180 degree stall). Wait for the stall to stop then go check the meat with a probe. If it wasn't done, then wait 30-60 mins or 5 degrees the recheck. Do until tender and then pull and rest.
I ran my brisket at 245-270 this weekend, I like 250 a little better for briskets than 225.
Current Smoker: Char-Griller Kamado