I stopped reading when I saw "I couldn't taste my sauce over the beef flavor".
It sounds like you should stick to pork though.
FYI, 6 hours at 275, I doubt it was even close at that point. I'm guessing internal temp was around 160ish and the stall was just beginning when you started poking that meat. Oh and a 3 to 4 hour rest is always better than 1.75 hours.
Check bludawg's thread for brisket simplicity.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)