So I bit the bullet, bought the packer brisket and proceeded to cook it on the Rec-Tec. Trimmed it and rubbed it with Mad Hunky rub Thursday night, put it on the Rec-Tec at 220 degrees Friday night at 10PM. 13 hours later with an internal of 165 I wrapped it in foil and increased the temp to 275. About two more hours, IT of 198, probe slid right in, nice and smooth. Wrapped it in towels and into the cooler it went. About two hours in, pulled it out, cut off the point and returned the flat to the foil and cooler. Chunked the point, added some rub, sauce and au jus, put them on the cooker at 240 for another two hours. What a feast! I couldn't believe I cooked this myself, it was great!
