I bought my first "packer" brisket last week from Moss Grocery in Louisburg, NC. It said "USDA" Choice. It had the thick fat cap and was 12 pounds. It was my first one on the egg. I made two Texans at work cry and two other Texans gave a North Carolina boy between A- and A on the brisket. No pics, since I work in a federal prison and can't take in a camera, but we have lots of real Texans here in NC who work with us. One has a huge smoker he brings to work sometimes for cookouts.
I put it in a pan and soaked overnight in the fridge in 2 liters of regular Coke. I patted it dry. Rubbed with a mix of salt, coarse cracked pepper, and red crushed pepper (a Texas friend had some seasoning rub from Blacks BBQ in Lockhart, TX. I added to the Rub a few teaspoons of garlic powder and turbinado sugar. Put it on at 5pm at 230 deg. I smoked it for 7 hours over oak and hickory chunks. I cut up an oak log into chunks and layered the lump with smoke wood in alternate layers. I put the plate setter with legs up and an drip pan to catch drippings. I mopped hourly with a mix of dark Yuengling Porter beer, stick of butter and cajun seasoning. At 165 I wrapped it with two layers of foil and left another four hours in a 200 deg. Egg. THen wrapped in thick pool towels and into the cooler for two to three more hours and it was the most tender piece of meat and juicy too. No dryness at all.
One Texan walked into the front of the prison and asked everyone where the brisket was cause he could smell it. We were upstairs in our Christmas lunch! Needless to say he found us. Another Texan came to tears and said it was just like her dad's. Another gave an A to A minus and joked I could take it a hundred miles into Texas but not to go any further. He ate plenty. All this started when one of them told me an NC boy could never pull off anything but halfway decent pork. They made me mad. I think I did ok.