Sorry I didnt take may pictures but here is what I got
One with just EVOO salt pepper and garlic powder (this one was better) smoked to 202 and 1 hr rest better bark and flavor than the second one but the responses i got was it fell apart too easy. Smoked it for five hours, wrapped it in butcher paper smoked for another five and a half hours then rested for an hour.
One with mustard and BBQ Rub (smoked to 165 long stall 4.5 hrs) people were coming over so I threw it into the oven to an IT of 192, texture for slicing was better than the first okay bark. Smoked it for five hours, wrapped it in butcher paper smoked for another six hours, in the oven for an hour then rested for 30 min.
after the first round. Good smoke ring good flavor and tenderness. It was all gone after people took seconds. They said it was the best brisket they had. Sorry for not that many pics, I will do more next time.