I have a Cooshack 025 elite (the model right before they added the temperature probe). I've been smoking ribs, butts, almonds, salmon, turkey, chicken, meatloaf, etc with great success for the past 4 years.
I've never done a brisket, mostly because they seem to be exceptionally difficult to find here in Vancouver, Canada, or are super expensive -$7-8 a pound.
Finally lucked out and found a wholesale meat place and picked up a 11.44 pound packer brisket, untrimmed, for $2.75 a pound. Not sure of the grade, as it didn't say on the cryovac, just said made in Alberta, which is the Texas equivalent in Canada. (Grew up on a dairy/beef farm, so I know my meat).
I read numerous posts here and watched several videos before deciding how to proceed.
I did some trimming, based on a video Smokin' Okie posted here where he did a bit of trimming for a competition. I made sure not to be too liberal in doing so and removed 1.44 pounds of fat - just the real hard stuff that was super thick on the point and some around the edges.
I used a mixture of 1/2 cup kosher salt, 1/2 cup black peppercorns, 1/4 cup paprika, and 1/2 cup no-salt seasoning from Costco (has about 10 different spices). I have about 1/5 of the mixture leftover. I ground that up in my Nutribullet until it was a very fine powder. I did apply a small amount of mustard on the brisket and applied the rub generously. I let the brisket rest for 6 hours on my apartment balcony. I saw some videos scoring the fat, etc, but I wanted to KISS and didn't bother based on comments here.
Placed the brisket on the top shelf, fat side down and point to the back right - had to angle it to fit. I used 3 oz EACH of mesquite and hickory (5.95 ounces total - per digital scale). Set the smoker to 225, inserted two temperature probes - Maverick E733 - one into the flat and the other into the point. That was 9 1/2 hours ago. Plateau has hit- point at 169 and flat at 163 for the past 1.5 hours.
I won't open the door until 190 and then I'll skewer test it. It's done when it's done, but I figure that will take quite a few hours yet.
Plan on FTC'ing for 1-2 hours before slicing.
Doing this as a test run before a work Christmas pot luck in 2 weeks.
Will post results with additional photos.
Any comments or thoughts are appreciated.