KyDog - I also have the #2 (analog), have done many briskets, and have never had anything remotely like that happen. You didn't answer all of my questions, so I can really only give you some tips on what works for me.
1) Place the brisket on one or two racks with racks placed as high in the smoker as possible.
2) Always brine even if only for 6 hours
3) Smoke at 230-235
4) Once the brisket goes in, don't open the door again until you've hit an internal temp of 195.
5) Don't over-trip the brisket
6) Put a small container of water right next to the smoke box