It looks really good! I've never done a brisket and would like to soon. I would think that 4.5 hours in is a little early to wrap that large of a brisket, but I may be wrong. I really like the way a WSM holds temps and have had great luck with pork shoulders, ribs and chicken. My Boston Butt took just over 17 hours this past weekend, no wrap until the rest stage. No fuel addition required, stirred the coals around once and still had plenty left. What type of fuel did you use for this cook? Do you monitor temps with the lid thermometer or do you have probes?