Looks good
Too many people are intimidated by brisket since its a big cut and there are some "secrets" to doing one well. However, even when less than perfect, it's still a fantastic meal. Briefly,
Cook a full packer, not just a point or flat -- better moisture retention
Low and slow as possible in your cooker -- doing one hot and fast is possible but riskier
Last part of cook in foil to insure moisture
Slice the flat across the grain
Overdone is better than underdone
Here's "TMI" if you like lots of detail on the problem. If not, just cook a few (carefully) and learn as you go. Just like with a lot of other stuff, you'll usually enjoy eating your mistakes, too
http://www.letstalkbbq.com/index.php?topic=617.0Hub