Used Cabo Chipotle rub. Brisket took forever to get up to temperature but came out tasting great. I wrapped in butcher paper while still on the smoker but I think it just killed the bark. Also started it fat side down and flipped it too early at about 5 hours (bark was still soft). Next time I will flip at 6 hours. Had the temperature at a steady 225 for the first 5 hours and then put it to 260 for the remainder.
It was on the smoker for about 10 hours and still couldn’t quite get to 203 internal. I took it off at 201 internal and the two degrees seems to make a different with regard to texture (compare pics of Tomas and Mia – Mia was at 203).
Tried for a better smoke ring but it came out weak.