Brisket finished last night

So I decided to try another brisket using a different brine. I have used a lot of sweet water spice's brines and they are fantastic, but I have been working on some of my own.
This one the main ingredients were molasses, apple juice concentrate, chipotle powder, salt, and water, and cinnamon. Brined it for about 12-13 hours.
Started with a 11 pound brisket.
Rinsed it off ad let it sit for about 3 hours to get up to room temperature.
Added a rub to it that contained 4 different types of chili pepper powders, salt, salt pepper, some brown sugar, and a few other things that I can't remember right now.
Put it in a 230 degree egg. Indirect using the spider and adjustable rig setup. I put it on the top rack of the adjustable rig.
I had 3 probes hooked up to it from the stoker and let it cook for about 10 hours. After 10 hours I pulled it off and wrapped it in foil. Let it cook for about another 5 hours until it hit 190, pulled it wrapped it in a towel and threw it in a cooler. I left the leads connected so I could watch the temp and see how it was really doing. about 4 hours later it was still in the 160-170 range.
Sliced it and served. It was incredible, one of the best that I have done.