So I had to come back to post the rest of the pictures. Brisket turned out wonderfully. Best burnt ends I've done yet. Flat tightened up faster than expected, so another hour may not have been a bad idea.
After the overnight sit in the fridge, pulled it out, added some more rub and on the cooker she goes!
Half a chimney of hickory briq's. Love these things. Use them to start out the cook. Loaded the bottom with regular briq's for heat.
Minion method = obvious choice.
Spritzed with wooster/water mix after the first 1.5 hours and every 30 mins after that until 4 hour mark (shown below). Ready to wrap.
And all ready to eat! Finished product. The crust didn't set in the middle like I wanted it to, but the edges were perfect.
Point separated for burnt ends. I love it when it jiggles the way it does when perfectly cooked. Some day I want someone to make a gif of a brisket jiggling. It's just so satisfying.
All cut up for burnt ends!
Slices were magnificent! So juicy and tender.
Finished burnt ends. Mixed up with some Aaron Franklin sweet sauce and some more rub.
Overall a great cook for me. Probably an 8.5 out of 10. Only because the flat tightened up faster than I expected/wanted it to. Wife loved it. Perfect amount of smoke and excellent flavour. The spritz with wooster/water kept things moist. The sauce was the perfect level of sweet/tangy. While it was cooking I was worried the vinegar might be too much but once the flavours combined after probably 45 mins of simmering, it was just right.