Great looking UDS build Blake.
As far as your brisket goes, timberjet nailed it, you did not cook it long enough. As timberjet also pointed out, get you a meat thermometer and once the internal temp reaches 195 to 200, start checking the meat for tenderness with a toothpick every 3 to 5 degrees or so, once the toothpick slides in easily, like going into butter, she's done, pull it, let it rest a couple hours, then slice and enjoy. This could occur anywhere between 195 and as high as 210 or so. I personally take all my briskets above 210, but I want it to be fall apart tender. As long as you buy a good grade of beef it won't be dry, but if it does dry out, a simple dip or soak in the au jus from the cook will give it back the moisture you want.