I got everything set up in Beersmith now thanks to your link to those excellent videos.
I think my other mistake is that I was using the Boil Kettle lid so I didn't get any boil off.
What about the mash out? Beersmith makes no mention of this, yet I am told to mash out after the sanctification rest on the Northern Brewers video with 1.5Gal of 175F water. Would I subtract this number from the Sparge water volume?
mashout is an optional step. it would likely take more than 1.5 gallons at 175 to get you there as well.
It's okay to have the kettle covered as it comes up to a boil but for sure remove it once it's boiling.
I would recommend 'How to Brew' by John Palmer among many other excellent reads on brewing to get a handle on what you are trying to accomplish with each step of the brewing process.
The sach rest is converting starch to sugar. This is accomplished via enzymatic action and those enzymes will denature and stop working above a certain temp. Mashout is an attempt to raise the whole mash above this temp (~168 or so I believe) to stop the action and 'lock in' the sugar profile of the wort.