Well, it took some research and common sense and the verdict is guilty of moist, tender brisket. The brisket was tender yet sliceable which is what I was looking for. About the only change I would make next time is to trim the fat cap. There was quite a bit of fat left after smoking which means it was not all melting and basting the brisket. I think those who advocate trimming all but a 1/4 inch are probably on to something. Besides, when I trimmed the remaining fat, I took off a layer of dry rub.
The Minion method (see previous post) worked great. I needed to follow the method a little closer and close down the bottom vents to 25% when the temp got to 200, but I was able to easily maintain a 225-250 temp throughout 5 1/2 hours and there was plenty of fuel left for further cooking, if necessary.
To be fair, the brisket failed the grand-kitty test. The kittens turned up their noises at it until I trimmed off both the bark and the smoke ring. They sat there looking at me with a look that said, you can’t be seriously eating it that way. Oh well, more for me.