Just smoked a whole brisket using hickory and apple wood at 225 for 12.5 hours. Got an excellent smoke ring and the brisket was juicy after wrapping and 2 hours in the cooler. Internal temp hit 196. Not dry at all. Good cut to start with helps.
Congrats. Brisket is the hardest thing to smoke properly. I need to try it again in the future, the last time I overcooked it a bit and a lot of it went to make brisket chili (which was quite good, but not what I was aiming for).