Used my own rub which is a variation off Paul Kirk's all purpose. Used Perfect Mix pellets mixed about 50/50 with Traeger mesquite pellets. Started it about 3AM at 180 with a water pan of beer and went to bed. Up at 11 and it was 154 internal. Up'd the temp to 225 and basted with 50/50 apple juice and beer hourly until probe between the point and flat read 193 at 5PM. Separated the flat, foiled and coolered it. Added some more rub to the point and put it back into the cooker until it reached 205 internal around 9:30PM. 14 hours for the flat, 18 hours for the point.
The flat was moist and tender and very flavorful! The wife said it was the best brisket she's had. We nibbled some burnt ends off the point when it was done and it was awesome. Packaged and freezered the rest of the point for some smoked brisket chili down the road. Almost finished the flat!
Just want to thank those on this board whom I've learned from to have success on my second try!
Image is of point on top of flat recently separated.
