Thanks for the advice and comments. Read thru 101 and other material and decided to try it all again this w/e. Picked out a 10 lb'er (1.89 wally world) with the most marbling (hard to tell in cryovac). I knocked off some of the hard fat but left full 1/4 layer on fat side. A slight coating of olive oil and generous rub and into the sm020 @ 225 with 4-5 oz of pecan.
Was at 193 when I checked the next morning(12 hrs) Double foiled and left for 3 hours.
Result: Falling apart tender and juicy from one end to the other. The deckle(small top muscle?) too tender to slice - will pull for sandwiches. Man was this good!! No sauce needed.
Conclusion: I feel the larger brisket and longer cook time made all the difference. I won't bother with small briskets again. IMO, on my first brisket, the flat side was too thin (with fine tight grain) to yield the best tender/juicy results.
Still searching for perfect rub mix (for my tastes) but brisket with be my goto choice from now on. Cookshack easy...