Elder Ward Brisket--OH, MY GOODNESS!!!!

This is the first "Oh, My Goodness!!" post I've made. I've done some really acceptable things on the BGE over the past several years, following the advice on this forum, (and thank you Blue Smoke, and Tim, and Chris, and GFW and TNW, etc.) but this particular thing exceeds my every other "project" by a bunch.
I had the following E.W. recipe in my archives, and I generally followed it. I cut the completed brisket into thirds, and popped 2 of the sections over to my neighbors for "samples". Within minutes, I had orders ("begs", actually) to reproduce same and they would pay for raw materials, lump, etc. Recipe follows, and all I know is that it came from this forum, and, obviously Elder Ward, and thank you, Sir.
I selected the brisket, following the advice of this forum, looking for one that was flexible (or maybe that was for ribs). Anyway, one of the briskets was 'limper", or more flexible than normal and that was the one. And, "No", I don't think we should go there.

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BRISKET-ELDER WARD
11 lb. choice cut or better flat cut brisket
RUB
4 Tbsp kosher salt
4 Tbsp raw Hawaiian sugar
4 Tbsp McCormick chili powder
4 Tbsp Hungarian paprika
2 Tbsp ground cumin
2 Tbsp cracked black pepper
1 Tbsp cayenne pepper
2 Tbsp ground thyme
Combine all in a blender and liquefy in short bursts until the color is uniform and all parts are about the same size. Stop and shake after every short burst because the fine stuff will settle to the bottom. We are heating the spices just enough to bond them together without burning them. This changes the flavor by melding them together. Reserve 1/2 cup for use later. Place the meat, fat side down fresh out of the packaging on top of a piece or two of wax paper. Do not rinse the meat or pat dry. Cover the flesh side with rub until you can't see the meat. Hold up the sides of the wax paper and coat edges of the meat. Load up the BGE with good quality oak lump. Start the fire dead center on top with fireplace starter. When it is burning good, build a little pile of lump over it so that it lights these larger pieces. When the starter has burned out and the flames are down then spread the piled up coals around the perimeter to have an even fire. Put a fist size chunk of red oak, bark side down, on the center fire and lay a equal size piece of hickory next to it. Put the grill on, close the lid and let dome get to 275°. Get a V rack with handles and flip that brisket over gently (so as not to lose the seasoning) flesh side down. Coat the fat side with the balance of the seasoning so it looks like you're cooking a seasoning cake, not meat. Insert polder in largest part of meat half way in and place on the grill. Close the lid and stabilize @ 275° +/- 10°. Pull @ 202°. This took about 6-7 hours. Wrap layers of foil and towels and pack in an ice chest with lid closed.

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I did the rub "as advertised" on a 6 pounder. Didn't do the rib-rack thing or the fire-building procedure--just put it on the grill over a plate-setter with drip-pan at 250degrees. A sprinkle of hickory chips. No foil, mustard or pre-soaking. I put the rub on immediately before putting it on the grill (as directed by the Elder). Maybe that is part of the secret by not having the salt in the rub leach out moisture?The temp drooped to 220 for a time during the night, but was brought back up smartly when I regained consciousness. 18 hours after the start, OH, OH, MY GOODNESS! I wrapped in foil for an hour after soaking with 1/2 cup beef broth.
I have done 4 or 5 briskets before. The best was a "30" on a scale of 100. Too much smoke and therefore, bitter. Or, dry. This sucker was at least a "100". Fork-tender and moist.
Easily the best thing I have ever done.