My foolish neighbor just surprise Bobby Flay'd me.

[_John_]

I agree with Huskee but you have an advantage here, he has no point, so you can bring burnt ends which in my book will win every time. Much easier to get tender and juicy from the point in my experience.

[Huskee]

Here's what I would do, not that your way won't work, just what I'd do.

Use Big Bad Beef Rub instead of just s&p. Then add another light dash of salt on top of the BBBR.

Smoke at 225-240 until the IT hits about 180 (after the stall). Good bark by that time.

Wrap it tightly in double layer of foil. Let it go until 200 in the flat. The point will likely be a little under, that's ok for me.

Faux cambro it for 2-3hrs, or at the very least 1-2.

[Amnesiac]

Ok here's the deal, my neighbor just challenged me to a throwdown, Brisket. Due by tomorrow dinner, since it's a mutual friends birthday.

He doesn't know that I've got a full 15 lb brisket in the bottom of my cold ass fridge that's been wet aging for 6 weeks. I was going to give it another few weeks but it can't be helped. I'm talking the 1.50/lb brisket though.

Problem is he's cooking a "flat only"$7/lb 5lb Cert. Angus, "guaranteed tender or your money back" situation. Good news is his boyfriend usually cooks, he seems confident in some recipe of his fathers....
Bad news, this will only be the third brisket in my life I've smoked, last two were decent but could definitely stand to have been more tender, I'm hoping that's where the aging will come in. At least even the field considering his flat looks beautiful as hell.

So, I've done all I can do, just gonna rub it down with salt and let it brine for 12 hours since I think that's all I can spare and still have it done on time. Then rub it down and run it at 250° for till 160, foil (maybe?) Till about 185, return it at about 325° to dry the skin back out, removing at 195° give or take, consensus is I'm not to rest it at all in the cooler?

Thinking 50/50 s&p rub or maybe my standard spice rub with a little smoked paprika? Thoughts, comments, encouragement is appreciated.