I've done a few smaller brisket flats, so finally decided to go for more of a larger packer brisket.
Picked up a 13 pounder and seasoned it will Texas style rub, wrapped and into fridge overnight. Put a couple of hickory logs on the Jenn-U-Wine-Jerry mod and fired up the grill to 225. Once the IT reach 165 deg (about 5 hours in), double wrapped in foil and kept it going it going until i reach an IT of 195 (3-4 hrs later). A little surprise it didn't take longer.
Pulled, wrapped in towels and kept in a cooler until time to serve. Slice up the point for the immediate meal. Plan on cubing the flat and saving for burnt ends.
Good results, but always room for improvement right! May try holding off the wrap until the rest next time to get a deeper smoke ring.
Seasoned and into the fridge overnight
Before the wrap
Point cut away and sliced