One New Year's Eve Bad Boy of a Brisket

I'd like to to take the credit, but must defer to my son and his girlfriend, who cooked up one sumptuous, bad boy brisket for a memorable New Year's Eve soiree. Here's just the flat, most succulint I've ever tasted:
Started with a 15 pounder, fat-trimmed down to around 12 lbs and heavily dusted with a Texas style red rub with lots of paprika and cayenne pepper:
Started foiling full brisket at the 7 hour mark, then, after a total of 10 hours under the dome at a grid level pit temp of 230° (never mopping it once), removed full brisket and cut off the point.  While resting the flat, diced up the point into 1-2 inch cubes, re-dusted them and coated the lot in Jacksonville's own Jenkin's BBQ mild sauce for some outrageous burnt ends: 
Tossed the burnt ends back into the egg for a final 30 minute cook. Total rest time: 2 hours for the flat and 1 hour for the ends. Served the burnt ends as an appetizer and later the flat as the main course. Kaboom!