Smoked my first brisket yesterday and looking for inputs.

Smoked a 9.5 lb brisket, had to cut it in half did not use a meat probe and let it smoked for 17 hours at 225 F.

A nice crust developed and I find the thinner section quite dry.Click image for larger version. 

Name:	5AC831E9-4233-4DF0-8020-CC135F360CBD.jpg 
Views:	7 
Size:	19.8 KB 
ID:	757

Love to hear from you guys. Thanks!