That is one great looking spread! Nice smoke ring on the brisket. You sure ate well yesterday. I'm amazed how much food fit in one of those CG's.
I have an embarassing story about my first brisket not being as tender as I hoped.It was 5lb and rather squarish shape. I was so eager for the brisket to finish up I could barely wait for it to hit 195. I cut some slices and sat down to eat. I wasn't at all happy with the tenderness. My wife likes the end pieces so I cut a piece for her on each end. A few minutes later my wife came back from the kitchen with a "3rd end"-she'd turned the meat 90 degrees and cut off a side.. I was about to gently scold her and tell her about grain direction. When I looked at her new piece, I realized i'd cut the meat wrong. Sure enough when I cut a piece next to the one she'd just done, it was as tender as I'd expected. In woodworking they say measure twice cut once-there's something to that.
Paul Kirk in one of his books (can't recall which one) talks about making an orientation mark on the brisket before you rub or cook it to give you a reference point for the grain once it's done. Now there is a helpful hint! I know myself that after the meat comes off the smoker you can't tell which way the grain is running just by looking at it.