im1dermike wrote:I figured it would be around 1.050 or something.
1.050 would be true for just the apple juice by itself. The addition of two pounds of brown sugar should have the OG at 1.068 (guessing based on DME). The yeast you used is probably close to done if not finished. If you can get the gravity down to 1.020 I think you will have something tasty.
If you want a dryer cider go with a wine or champagne yeast. Beer yeast will get you around 70% attenuation. Personally I prefer the sweeter ciders made with beer yeast... I use US04 in all of my ciders.