Brisket..... How I do it ;-)

I recently got a membership at Restaurant Depot. I love that I can search for a flexible brisket packer being they are not frozen. I found this 17.5 pound and it felt flexible. I put it on this morning. I pulled it from the plastic and it was like jello. I always separate the flat and the point. Separating them helps with getting all of the hard fat off, allows me to put a bigger brisket on my LBGE, more area for bark but most of all, I watch the temps of each piece and pull when they are ready rather than over cooking part of it till the other part is done.

I did my #42 rub (2 parts salt, 2 parts pepper, 1 part garlic, 1 part paprika), put the flat on first at 300 degrees with oak smoke, half hour later, the point went on. 6 hours in at 165 IT, I wrapped with butcher paper, bumped temps to 350 and finished in 9 hours.