This was the 3rd brisket I have done, and It was delicious. I don't think that it was as good as my 2nd one because I cooked it at a higher temp, so it wasn't as tender. Plus I didn't have time to let it sit in the ice chest for a few hours. I only let it sit for 30 min, because I was cooking it for the LSU game, and I had to hurry.
But it was about a 13 lb brisket that cooked for about 9 hours at 250-300. I let it fluctuate more to get a nice bark, but I didn't have the bark like last time. But I know why because I didn't use a spray on the brisket every hour while it was cooking. But it was still very good, and I am no longer nervous of messing up a $35 piece of meat. I can confidently say that I can cook a big brisket pretty good.
And I couldn't take many pictures because I was busy cutting down trees in our land behind the house, so I had to run back to the smoker every hour or so to check on it. But here are 3 I took.