Seahawks Brisket

In honor of tonight's game, I decided to make a brisket.  I started out with 13.7 pounds of CAB brisket, trimmed down to just under 11 lbs.  Equal parts kosher salt and coarse black pepper rubbed over a thin layer of EVOO, wrapped and refrigerated overnight.  Friday night, I got the Egg to temp (250-ish) and stable, threw in 4 chunks of pecan, PS and configuration, and the meat was on by 6 PM.  My previous brisket attempts took almost 2 hours per pound, so I thought I had plenty of time when I went to bed last night.  This morning, we woke up along with the kids just before 7.  I checked my thermometer and the IT was 203!!!  After only 13 hours, my brisket was done.  I thought I had felt the buttah before, but after this morning I knew that wasn't the case.  Pulled it, FTC, sliced it up for lunch.  Best brisket I've ever made.  It was tender, juicy, flavorful.  I had to add a knife shot because I saw one like it and I wanted to try it out.  I'm definitely gonna do this again!  this is a Seahawks Brisket.  Good quality meat, well prepped, amazing results!