Help!

Get the brisket on well before the butt. And if it's for tonight get it on NOW. You can always cooler it for a few hours if needed, but if ya hit a stubborn plateau... well, you know.

Is there sufficient fat caps on the B sections? If not I'd suggest a fat based injection and perhaps some bacon strips on the meat for half the smoke. Remove for better bark formation.

I use mustard as a base for my large hunks, and I sear the heck outta brisket before rub/ smoking over a screaming hot wood/charcoal fire. Could do it over your firebox just after ya get it going I guess...