Texas Test Kitchen Brisket

So I previously tried out Stubb's new lump charcoal on high heat steaks the other day and it worked well with some popping in the chimney but nothing to bad, it does lite faster then my regular B&B and reminds me of RO. I wanted to see how it preformed with a brisket cook, mine aren't long ranging from 3 to 5 hours depending on the weight. So I filled up my UDS 12x14 basket about 3/4 way up and lit a full chimney and let it ash over before dumping into my basket to maintain temps in the 300-350 range,there were no huge chunks of lump, it looked like shards of RO but didn't fall through my basket. It was 31* outside when I started the fire at 7:45am the chimney was ashed over in 15 min and into the UDS it went, temp came up but fell back down because of wind an outside temp so I wrapped my welding blanket around my UDS to stop that.

The test subject was a 9# choice brisket from Costco's with a bunch of hard fat, probably was 7# after I trimmed some off, the cook went well with TBS coming out the UDS this brisket cooked in 3h 30m exact to get butter tender I then let it vent(still wrapped) in a cambro with a prob in it tell it cooled down to 185* internal 30 min or so. I locked the cambro doors with the prob still in to hold it for 5 hours at this time the brisket was at 130* when I sliced, here is what I ended up with.

Worcestershire, Dirty D and old #2 brisket rub

1h 30min in

Wrapped after 3h

After hold

THx brethren:becky:

@Bludawg
It was in the smoker for 3h unwrapped I do fat side up for 1h 30min then I flip it fat side down for another 1h 30min then I pull it off and wrap it tight I don't check for temp. I put it back on the smoker fat side up for 30min and when I went to go check it(just because of the way it felt when I wrapped, that's why I checked so soon) I could feel it with my hand it was tender through the paper, I slid a probe through the BP and butter it was still no temp check all on probe and feel test. I want to sell bbq so maybe you can taste it in the future I'm just trying to gather the funds :redface:

My brisket will probably never win a comp cause of people going on smoke rings, but it would win your heart I'm willing to bet.
Shots of the point