2nd brisket smoke

I smoked my first brisket today and the results were excellent.  I didn't have a clue what I was doing, so I just followed what others have posted and videoed.  I cooked a 14.5 pounder from Sam's Club, Choice grade.  I wet aged it for about three weeks in the fridge,

Nothing left to photograph, but the result was pretty much identical to that of the previous poster.  Nice bark and smoke ring, tender (passed the pull test), and juicy.

One dinner guest tonight commented that maybe the smoke flavor was a bit strong.  I cooked with RO lump charcoal, throwing a small hunk of oak when the smoke got too thin.  I thought that I overdid the rub (salt and pepper only), but no one else did.  No mopping, spritzing with liquids, or water pan.  And it finished up juicy as can be.  I cooked it fat side up.  There's about 1/2" of juice in the bottom of my CC to prove it and the flat was as juicy as the point.  Can Prime grade be THAT much better?

The only thing that threw me off was that the stall didn't occur until 180*.  At that point I wrapped it in butcher paper and cranked up the smoker to from 275* to 290*.  Then rested it in a cooler for about 1 1/2 hour.

I've read that aging brisket doesn't make it more tender, only low and slow does.  But  have to think it helped in this case and probably didn't hurt.

FWIW, my smoker is an old New Braunfels offset set up with a BBQGuru temperature control system..