Great job. Also the long hold is a game changer. I got a warming cabinet that holds at 150 so I will hold the brisket 10-24 hours before serving. Before that I would use my oven on 170 and put the grate as low as possible. I use the foil boat method and hold uncovered for up to 10 hours then cover for the rest of the hold. This has taken all the pressure off especially when serving at say 11 am. I now cook all my briskets the day before and do the long hold. Sometimes my cook goes late into the night but no more getting up at 3am for a lunch serving. Remember the best part about bbq is the more you cook the better you get and its a delicious road trying to achieve perfection.
Thanks! Yeah after many videos I kind of went with the Idea a bit more fat was better than trimming to much off. My thought was I can always not eat the fat but if I trimmed to much it might be dry. That's not to say I didn't trim a good amount, I just didn't want to go to crazy with the trimming.