Brisket:
From Hy-Vee. Unseasoned, from the butcher.

Dry Rub:
None

Sauce:
I modified the sauce from ribs last time

1 tbsp. Seasoned salt
1 tbsp. Chili Powder
1 tbsp. Cumin
1 tbsp. Curry
1 tbsp. Paprika
1/2 tsp. Cinnamon
1/2 tsp. Mace
1/2 tsp. Black Pepper
1/2 tsp. Cayenne Pepper
2 cups Catsup
1/2 cup Vinegar
1 tbsp. Honey
1/4 cup Molasses
1 tsp. Cholula Hot Sauce
1 tsp. Sriracha Hot Sauce
1/2 tsp. Liquid Smoke
1 tsp. Hot Dijon Mustard
Juice from 1/2 lemon

I reduced the amount of molasses, but I don't think it's necessary at all. Other than that, it came out pretty good, if a bit hot.

Equipment:
Char-Broil H20 Smoker (The Red One)
Kingsford Match-Light charcoal (to start)
Kingsford regular charcoal (for adding)
New Braunfels Mesquite Wood Chunks

Outside Conditions:
80-90° F., a bit of wind.
It's warm enough to have the smoker on the porch now.

Cooking Process:
I lit the charcoal at around 10:00AM, and the brisket went on at 10:30. I really though I used enough charcoal to light, but the temperature never really got up. I added a bunch more charcoal, and as of around noon it's ideal. I'm adding wet hickory chunks every hour or so.

Just took it out at 5:40.

Results:
Tough and stringy. Temperature was a problem again, but I think mostly due to poor monitoring. I let the coals die down again. I definitely didn't use enough charcoal to start it, again. Next time, add what you think is more then add a bit more after that. I'd say keep the pan full 2/3 of the way up. I also cooked on the top grill rather than directly over the water pan. Next time, either wrap in foil or put on the lower grill, closer to the steam pan.