Totally on impulse, yesterday I stopped by Super Walmart and grabbed an 11.5lb no-roll packer, bag of Kingsford and bag of mesquite.
Minioned the WSM at 11:00, brisket on out of the fridge at 11:30. WSM stayed in the sweet spot and kicked out thin blue all night. Flat read 177 at 8AM, pulled it off @ 12:30. Separated the point, wrapped the flat in double-HD foil, towels and in the oven to rest. Chopped up the point, added some more rub, in a foil pan back in the smoke 2 more hours.
Going to slice the flat after it's done resting, and vac-seal it.
Fish for dinner, per SWMBO. Brisket was cuz I wanted to play with fire.