I got my temperature right on the smoker and put it on. I knew I had several hours until it would be done so I used a little of the cabbage I bought for a St. Patty's day treat to make my mom's slaw. This is a really easy recipe that I love. Shredded cabbage, thin sliced white onion, oil, white vinegar, sugar(well Splenda, still no sugar in the house, thanks diet) and celery seeds. It needs at least 4 hours to marinate, better overnight, good thing I had plenty of time.
In order to have a little more on the plate I thawed out some corn(no its not on the diet, but a FEW carbs won't hurt), added a little butter, salt and some of the afore mentioned rub to have a balanced meal.
I pulled the brisket when the temp reached 160 degrees, I wrapped the brisket in foil with a little beer and apple cider vinegar in the bottom for steam. Then put it back on the grill until it reached 190. It took about 5 hours and 45 minutes. I pulled it from the heat and let it rest while I cooked the corn.
It smelled great. I was really excited about my first brisket. After it rested, for as long as I could let it, I pulled the corn off the grill. Really should have given the corn more time, but hind site is 20/20. So after it rested I sliced it, not sure if I did this the right way, but it looked and smelled great.