Scott, that brisket has a good color and a good smoke ring, but it looks like it had all the fat trimmed off of it. I'm almost to the point of not trimming briskets at all lately. It seems that the more fat you leave on them, the moister and juicier they turn out. Especially when you smoke them for a long period of time until they get to 205 degrees or so. I have been taking them up to as high as 212 before and they still came out really juicy and really tender.
And, by the way, you can easily make Smitty's rub from Lockhart yourself. It is only equal parts salt and black pepper with a very, very small pinch of cayenne pepper thrown in. Got that recipe from the horse's mouth.....a very talkative horse that was making it in the back. That was the day that we were meeting teesquare and his lovely wife. He was late because he is a speed demon and had to take a little time to visit with the local police. He left from San Antonio and apparently decided to take the scenic route through some small towns known for speed traps. If he had gone the shortest way, the speed limit was 85.