Sorry I couldn't get the finished brisket pictures posted yesterday.
The MAK ran perfectly.
The brisket went for about 14 hours at 225 until it reached 165 internal.
I placed the brisket fat cap down and poured in some beef broth.
Into the oven at 250 to finish her up.
The brisket had a three hour hold while we served everyone in the cafeteria.
Now I was able to slice it for everyone at work.
Before the pictures I have to say that I have never cooked a brisket this good. The MAK can easily blow away a stick burner. It aint even close.
One last thing, I will never trim a brisket again. I threw that sucker with the untrimmed fat cap facing down and this brisket was extremely moist.