Nonetheless, it sounds like a successful first smoke. Don't be afraid to use spritzing during the unfoiled segments (every 60-75 minutes for ribs does the trick) or even a smoker pan. I don't typically marinate ribs (unless I'm doing an Asian style) so I think you'll see more than adequate results with these two options rather than going to a 3-2 method.
Admittedly, there could be a difference in outcomes based on the size of my #3 vs. your #1 but spritzing or mopping is a time-tested system that pays real dividends.
That being said, I strongly encourage you to consider an injection for your brisket halves (or even experiment with one as a control and one as the experimental). A cup of beef stock (Better Than Bouillon Beef Flavor is always in my fridge), some worcestershire or low-sodium soy, a bit of flat beer, some Tabasco, and some melted butter and you'll have ample internal moisture. Alternatively, spritz/mop at 60-90 minute intervals.
Congrats on the "christening" and be sure to post brisket pics!
