Sorry for the delay. Watching football. Go Peyton!
It was great. The rub was a little heavy on the salt. But I think that came more from the injection. I use that rub a lot on brisket but this one was a little salty. I still think I like the way low & slow comes out versus Hot & Fast.
The fat in the point could have been rendered a little bit more but the flat was done enough that it was hard to get pencil thin slices without it crumbling. The flat was very tender but not dry.
Very good flavor. Not off at all. Whole cook was about 5-6 hour and 1-2 hours of rest.
I guess the moral (at least for me) is age if you want but more than 45 doesn't seem to make it better and if it looks and smells OK, eat it