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I'll just add to the advice about cooking to 200 by saying that cooking to 200 degrees is a checkpoint. At 200 degrees take another thermometer probe and stick it in the meat. If it easily slides in and out with hardly any resistance, it's done. If it resists and still feels tough, keep cooking.

The smoke ring on your brisket looks good IMO. The depth of the smoke ring has nothing to do with how much smoke the meat took though. In fact, has nothing to do with smoke. I can get a smoke ring if I cook a chuck in the oven low and slow. I wouldn't change your cooking process in search of a...

I'll still use my smoke maze. My previous cook with the 1250 was three racks of St. Louis cut ribs and I chose to try without. I noticed that the smoke flavor was barely there after smoking at 250 degrees.

Honestly I've never been able to tell the difference between different wood types when using pellets. You could just keep burning what you have in the hopper and use a smoke tube to get the flavor of your new pellets though. You'll probably notice more of a difference that way since the smoke...

I always throw on some andouille sausage when I'm cooking ribs. I haven't tried other sausages yet though so I can't compare.

Did you try those bulbs?

Unfortunately smoldering wood will never produce the same quality smoke as a clean wood fire in an offset does but it's nice to know that that gets close. I might have to give it a shot!