Blues, brews, and BBQs -- it's a way of life.
That brisket looks great, bluesman. I have a WSM too, although I haven't tried to smoke brisket yet. Do you have a suggested rub recipe?
So far, baby back ribs have been my most successful smoking meat. I like to do sort of a mexican-inspired rub with multiple varieties of dried, toasted, ground chiles (usually chipotle, chiles de arbol, ancho, guajillo, pasilla), cumin, cayenne, onion and garlic powder, salt, pepper, and mexican oregano. I like to slather the ribs with yellow mustard before applying the rub. I usually use a combination of smoke wood (white oak, cherry, apple). I start the ribs meat-side down on the cooking grate and flip them after the first hour. Then, I cook the ribs for a few hours more and take them off when they pass the tear test. I like to use a spicy Texas-style BBQ sauce to finish the ribs (but not too much -- the meat itself needs to stand out).
Here's a photo of my last rib smoke. I made some homemade fries and a spinach salad to go with the ribs.