Can't speak to the taste of the pork as there is not enough information.
The brisket however, was taken off way too soon (175). Should be in the area of 200.
At 175, it was in the 'stall', and could have stayed there for hours. Brisket cannot be gauged done by time: It must be left in the smoker until it is done, as measured by temp.
I've had brisket done in 12 hours, all the way up to 17 hours.
Remember the old timer's advice: "Its done when its done".