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@Olly398
Wow, that's a cooler temp than I'd have expected, so explains the rareness/toughness, but I bet it tasted great! What kinda chips did you use?
My little wood fired unit is harder to control the temp of, and although I aim for a steady 140 degC it varies at meat level from 120 to 180, although I'm getting much better at controlling it. That's why I mostly stick to boston butts; when I last tried a brisket I overdid it and it was dry. The BBQ FAQ website is some good no-nonsense info and will make you want to by a pickup truck and deerstalker, if you don't have them already :-)