I prepared the brisket by rubbing it with mustard, brown sugar, paprika, cayenne, and salt. I let it sit overnight.
I woke up at 6am on the day after christmas to get the firebox started. I used royal oak coals and mesquite logs. I tried to keep the temperature at 210*, but near the firebox it was at 225*.
I cooked the meat until 2pm, when my thermometer read 180 at the thickest part, then I wrapped it in foil and closed all the vents and brought the meat temp up to 190. Some pictures of the resulting meat are below! I have no idea how it looks to the pros, but it was the best brisket I have tasted!
Good looking bark and smoke ring... One tid bit of advice, it looks like you cut with the meat grain. When slicing it try to cut perpendicular to the grain. It'll make your meat more tender and give you more of the brisket slice look rather than a stringy roast look.
