Texas Brisket Cook

It's been awhile since I've done a brisket. Needed something to send with my son to Red River, NM for the annual vacation he spends with my sister-in-law's family. Every year I cook something for them to take and enjoy as part of their vacation. Last year I sent some pork butt for pulled pork sandwiches. This year I opted for a 14.5 lb. brisket. I trimmed and rubbed it, then sat it overnight in the fridge. Put it on the egg yesterday morning a little before 10:00, fat side down, with some nice chunks of pecan wood, and pulled the tender slab from the egg 14 hrs. later, around midnight, with an internal temp of 194*. Cooked it indirect with a water pan at a dome temp of 200* for approx. 4-6 hrs., then slowly raised it to 250* where it stayed for the remainder of the cook. Wrapped it in foil and towels and placed it a plastic cooler where it remained until 6:30 this morning (approx. 6 hrs.). Unwrapped it, cut some slabs of the flat and point for my wife and I to feast on, and then iced-down the rest of it in a cooler and sent it out the door with them this morning. It came out perfect; juicy and tender with a nice smokey flavor, some wonderfully-flavorful bark, and a beautiful smoke ring. It may be my best brisket to date, and I've cooked quite a few of them. Here are the pics: