In between blizzards I decided to see how winter smoking would work. I think I found the secret to good brisket in my smoker, an early start. Got up at 2am/3am(adjusted) to start things off, let it ride for 3hrs. Starting the misting process at 6am, put it in the wrap around 9am when it hit 160, took till after 2pm to hit 205, let it sit there for almost an hour and then removed it to the cooler to rest for 2hrs before dinner. It was far and away the best I've done from a "falling apart" perspective. Flavor was also very good. Perhaps it was just leaving it alone to start with, or the fact that I cut the 6lb point in two prior to cooking, or just the randomness of life. Regardless, I have a happy belly.
This in one of the two chunks, about 2-1/2 lbs (it was 3" think).