Here is the stripped down half plate. 2 hours smoke--1 hour crutch--15 minute sear and sauce. This half plate was slightly dry even with much mopping. I would drop it to a 205 degree cook and keep everything else the same. Maybe a little salty but for taking a brisket rub and mop and trying to punch it up I am happy. I wouldn't call this half a 10 but it certainly wasn't a fail.
When the meaty half is done the pron will come....