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B_C:
Your briskett temp seems a little high for 5 hrs. How big is your brisket? Is it a full brisket (10+ lbs) or just the flat (<6 lbs)? That could explain the difference in cooking time.
Regardless, I'd take that pupp up to 190 F, at least. If you are concerned about it drying out, wrap it in foil. You'll break down more connective tissue and melt more of the fat out if you take it up to the higher temp.
I use a smoker temp of 210-220 F.
I'm still working towards perfection on briskett, so take what I say with a grain of salt. If you're happy with your past results, just keep doing the same thing.
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