Jim_R, there are many different ways to do a brisket and experimentation will allow you to get it to your liking. For me, I experimented with not trimming any fat before cooking and it turned out that fat is real easy to trim after cooking. As someone all ready said, be sure to put a pan under it to collect the drippings and not kill the fire. Another thing I discovered is that you can take the internal temp up real high like 210 -215. I keep testing the meat by poking it with a long toothpick. When it slides in like soft butter, it is very tender and ready for some good eating.
Your brisket looks great and that PBC will give you many good cooks. Keep experimenting.