The brisket was rubbed and allowed to rest for 3 days in the fridge before cooking.
Rub: Smoked Paprika, Garlic, Onion, Himalayan Salt, Red Pepper, a little Cayenne, Black Pepper, and a bit of olive oil to help it stick.
Wood: Oak, Cherry
Flat: Smoked at 235 until the center of the flat reached 160 degrees, and then it was crutched (wrapped in foil) until it reached 198 internal. It was then moved to a cooler for an hour to rest.
Point: Smoked at 235 degrees and pulled with the flat. It was then cubed, and mixed with an off the shelf sauce in a disposable pan, then placed back on the pit for 30 minutes to allow the sauce to set.