That looks great. I cooked this one Saturday for my wife's birthday weekend, per her request. It was a 15lb brisket. Cooked up great with hickory. Love me some brisket
When I wrapped this one(180 internal) I figured it would turn out tough as boot leather. It sure felt that way. I pulled it at 203 internal. It was wrapped in butcher paper, placed in a foil pan, wrapped in a towel, then stuffed into a hot/cold bag for little over an hour to rest. When I sliced it, it was still plenty juicy and very tender. Brisket breakfast burritos were a hit this morning as well!