Hello kind people. Thanks for the words of encouragement. This was my first Brisket and I was prepared for a disaster. But things worked out well. Here are a few pics (sorry for the huge size)

I covered the meat in yellow mustard and dry rub

I let it sit in the fridge overnight

After 4 hours of mesquite and hickory and another 4 hours of heat only. I took it out at 185* internal temp

I sliced and served. I didn't have time to Foil, Towel, Cooler
It was pretty good for my first try. Not dry at all with a ton of flavor. It was a bit salty for my taste so I will have to adjust the amount in the the dry rub for next time. My biggest mistake was not smoking a bigger piece of meat. It went very fast.