Looks fantastic. You can add a tube for a little extra smoke if you want
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Totally spaced out that idea, thanks Pappy! May give that a try next time............unless I forget! 
And.....you could pre-smoke or...cold smoke it for several hours....BEFORE you even turn on your MAK. And...if y wants o go even further into "gourmet smoking"...try cold smoking - then plastic wrap or better yet - vacuum bag the brisket - and put it in the fridge for a mayor two....THEN cook it. This extra cold smoke time and "rest" in the fridge allows the smoke to permeate - and mellow a bit. You get great smoke ring generally...and flavor that is rich - but not over-smoked. Kind of like how when you cold smoke cheese - you need to let it rest in the fridge for a while before it is at it's best.
Interesting options teesquare, thanks!
