The brisket looks great. My bet, learned the hard way, is that you didn't let it go long enough. I generally give myself 10 to 12 hours for a full packer at 275 to 300. That includes firing up the smoker, about 8 ish hours on the smoker and two hours in the cooler to rest. I start at a low temp and ramp up to 275+ after an hour ( ala thirdeye ).
If the point was getting right, the flat just wasn't there yet.
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"Houston is a wretched little town composed of about twenty shops, and a hundred huts, dispersed here and there, among trunks of felled trees. It is infested with methodists and ants." -Emmanuel Domenech, Catholic Missionary, 1848
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