I slapped the brisket with some salt, black pepper, onion powder, garlic powder, chilli powder and chipotle powder, and threw it in the MES at 225 around 10 pm, by midnight it was at 150 IT but I got scared so I wrapped it in foil and dropped the temp to 180, took it out this morning around noon with an IT of 189 and wrapped it in new foil and towel and into the cooler. 2.5 hrs later I removed from cooler and began slicing.
Sorry for the photos but I didn't take pictures of the brisket before and after prep, just know before and after slicing.
Results, amazingly tender, it was falling apart while I was slicing it, I did stab it with one of those meat tenderizing tools with a bunch of blades just in case lol, flavor really wasn't there, extremely bland, tastes better with a bit more salt but still not a big deal, since this meat wasn't labeled I can assume it was SELECT, I need to find a place around here to see if they carry better grades of meat, my costco's around don't carry packers just flats.
Anyways here are some pics.