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I appreciate all the tips I've gotten from this site as well as the recipes. Here is how dinner turned out. The wife loved every bite. Came out amazing.
By the way, I realized I didn't answer your question. It came out just as good as the ribs. I did a modified 3-2-1 and wrapped it with the ribs. I put a sauce on the ribs but left the brisket bone with only the rub. The rub itself was great. Both were tender and juicy.
I tried to stay around 225-230. I still have not nailed down staying at consistent temps in my offset. I try the minion method but I just haven't gotten it down yet.