Cooked it on this:
I cooked today, so here is the update.
Got an app 4lb brisket with as much fat on top as I could get.
Coated it with brown mustard, a sprinkling of Worcestershire sauce and covered with whole cumin, chili powder, garlic salt, onion salt, paprika, black pepper rub:
Then I set it on the smoke this morning at approximately 8 am PST. Mesquite smoked rather hot, seemed to burn hotter than hickory. I had my pit at a comfy 225-250 the whole smoke. I had lost my thermometer, or had trouble finding it, I should say. I had to use a meat thermometer as a fill in until I finally found it half way through the cook.
Took it off at app 4pm PST. I had to finish off with hickory as I had run out of mesquite. I assumed since the meat had absorbed all that smoke, it couldn't take much more.
I wrapped the brisket at 140 degrees and added a cup of mop made of spices, beer, and apple cider vinegar. Took it off approximately an hour and a half later at 190. Let it rest for 25-30 minutes:
Then removed foil. A hunk of bark tore away with the foil:
Tried to cut against the grain, producing a chunky mess of meat. It was truly fork tender and could have been broken apart that way:
Here's a pic of the smoke ring:
And an up close pic of the hacked up goodness. I tried cutting with the grain towards the end since it was just so much easier.
Thanks for the help all.
I learned from this recipe that I want to go for a much sweeter taste. The rub/mop mix produced heat, but I think a nice savory sweet mix will compliment the sweet flavor of the mesquite.