So it was my wife's birthday yesterday. I had asked her last week what she would like for me to make for her dinner. We have some brisket in the freezer from a steer, so she suggested I give it a try. Sunday night I trimmed it up, put some Lowry's pineapple teriyaki marinade over the top and rubbed with spog. Into the fridge for an overnight soak. Monday morning it went on the RecTec around 8:30am at 225º with some extra Bangn Brisket Rub. I had to leave for work, so she was texting me temps and pics so I could advise on what to do. 10:18am IT @ 136 11am IT @ 145 Turned down heat to 200 11:45 IT @ 147 Set heat back up to 220 1:12pm IT @ 160 1:45pm IT @ 165 Wrapped in foil 2:55pm IT @ 198 Pulled off smoker, wrapped in towel, placed in cooler. This ended up resting for about 3hrs. For my first brisket... I give it a 6/10. It was a little dry with a little tug. Not sure if I should have wrapped it sooner? Pulled it @ 195? Was it the marinade? The cut really did not have a fat cap? The flavor was perfect! Wished it was more tender. Overall, the dinner was a success and the family was happy which is all that matters. Thanks for the look! Served with slice baked taters with a Gorgonzola sauce and green beans.