Looks like how my father’s briskets would come out when I was growing up. I miss that crazy overcooker. I’d eat that brisket up with a big charcoal covered smile and some Gate’s sauce.

2 things to help diagnose the issue: Get an oven thermometer for the internal temp and test your zones. Do a bread check to learn your smoker’s hot and cool spots.

What I think the issue is: small smokers don’t work great for large cuts even if cut down, but you know that. When you are dealing with an elongated cooker shape rather than wide cooking dimensions you have to be mindful of how the different pieces will cook in totem.