Going to try a different approach

As noted with the new gizmos-I am +1 with Cen-Tex on the approx cook time.  I'm with you on skipping the parchment as with the elevated cook temp and your wood I can't imagine over smoking.  But every journey is different as is every destination-so don't spend too much time with the adult beverages (so the rest of us can) and take good notes.  Many will be interested in your results. 

I think the paper speeds up the cook but sill allows bark to form. It still holds in heat but still breathes more than foil. I think it's done to sever food on time in a restaurant and is not needed for a home cook. That being said, I'm trying it on my next cook to see if it makes a diff in any other way................ You should get good bark with S&P so no worries there....................... As far as fat rendering differently on different grades of meat: I don't think that is the case. There is more fat to render in choice and prime but all beef fat renders the same. I've done all Natural Angus from HEB and While Foods and they were both amazing......... Can't wait to hear how it works out. I'm jealous

All that I've learned over my year of egg ownership days you won't oversmoke it. Cen-text and others know better, but the meat will only take smoke for the first few hours.

See, there you go. Although I've never made a good brisket, so my 2 cents are not that valuable. I've only done 2 and haven't had the courage to try again.

Now butts, that's a different story.

I've cooked a lot of briskets over 100% oak and mesquite. Still have never had one that was too smoky.

I almost use mesquite 100% of the time. No issues.

The Cen-Tex Smoker said:

I've used green mesquite too. Pretty popular here in centex. It's pretty smoky.

Being a noob, I thought it was required to dry all wood before smoking with it. If it is OK to use green mesquite wood, how about other types? Like oak? Apple? 

I use whatever comes in the central market bag. Forgive me, my tin foil hat slipped off a little.

I tried the mustard/Worcestershire rub with sea salt and cracked pepper on my last prime rib roast. It produced a great bark. Not sure you could use it on brisket though.

Update?

cazzy said:

henapple said:

I tried the mustard/Worcestershire rub with sea salt and cracked pepper on my last prime rib roast. It produced a great bark. Not sure you could use it on brisket though.

I'm still kinda in the "I don't ever want to squeeze mustard on my meat" camp. Lol

There's so many things I could say...but don't want a flag.