Great looking cook!
On your brisket, from the looks of the fat in your pics above, I'd say it needed another hour or two to finish. I'm cooking 12-14lb briskets for 10-12 hours at 300. I'll let the brisket rest for 2 hours after I finish on the pit. I don't even go by internal temp anymore. Just on feel and probe tender. A fork makes a great brisket tester!
Husband, Father & Pastor. UDS, offset stick burner. Cook KCBS, & Lonestar BBQ Society.