A simple Texas style of rub consisting of salt and course ground pepper.
I'm cooking on the MES tonight at 225 degrees. It's just too dang cold to be feeding the stick burner all night. Next morning the IT is 170. Time wrap it up. I'll carry it to 195 IT and then let it rest for a few hours.
After a rest on the cutting block. Very pretty brisket.
It sliced well. Great flavor.