Thanks all for the responses. It's been smoking sfor about 4 hours now at 250-275. We'll see how it turns out!
PappaOscar - When it comes to butchers, that's defintely my first choice. I have a local butcher that I go to for all my hamburger, porkbutt, and steak needs. As much as I hate to say it when it comes to brisket it seems as though the big box stores have an advantage. In my opinion the cheaper commodity beef is better for long slow cooks as the fat content is typically higher thanks to grain fed beef. Again - just my opinion and experience.