DONE
Put it in at 5:30 am at 250*. It was a 10lb brisket trimmed to about 9-9.5 Lbs. No pics as it was too early for me and I just wanted to get back in bed as it was 32* out.
When it hit174* and was climbing out of the stall, I wrapped it in butcher paper until it hit 201*. Total cook time was about 10 hours. Put it in an insulated bag for about an hour.
Here it is pulled.
Sliced and ready to plate.
Plated with fries and salad.
The end part of the flat was a little on the dry side, still tender but not bad. The rest of the flat and point was very tender, very juicy, and tasted great. Will do this again, but maybe a few minutes less.