Here it is:
Did not get a shot of it after slicing, but it was wonderful. I cooked it on the Akorn with Royal Oak Chef's Select Charcoal and a couple of chunks of Pecan. It took about 5.5 hours at 325*F. I checked on it when the IT was 200*F, but the flat still had some resistance. I let it go another 30 minutes and it probed perfectly. I was really surprised at the quality of the meat, since it was labeled Select.
1. Trim more fat before cooking.
2. BigMista's Beef Rub rocks!
3. Hot and fast cooking on the Akorn is soooo easy. I was able to do all sorts of things while the brisket was cooking. I like my RF offset, but sometimes it's nice to set it and forget it.