happy july 4th everyone. I cooked my first brisket. 12 lbs from a local butcher. Aged the meat for 2 weeks, soaked the brisket for 8 hours in beef broth with some apple cider. Used a dry rub with salt,pepper, brown sugar, onion powder, garlic powder, oregano, cummin and a little cinnamon. I have a wsm 18, used hickory and mesquite wood chunks. I preheated the smoker used water in the water pan and started smoking at 630pm yesterday. It was on the smoker for 10 hours at 220 to 230( best temperature spread I could maintain). Then i wrapped it in tin foil and placed in the oven. At 201 a tooth pick went in like butter and now it is wrapped and in the cooler. It finished 4 hours to early, dinner is not until 5ish today. I dont have after picks yet but will when it is time to cut. I did not get the bark I wanted and hopefully the taste is what i want. Will update when i try a piece in a few hours. Any thoughts on why i did not get the nice bark would be appericated. Any thing I should try differently next time would also be appertaining. How long should it be ok to keep in the cooler? Will it be ok until around 5ish? Thank you for your input.