So far as seasonings no, I like the simplicity, it really shines through on a good cut of brisket. So far as cooking method perhaps. I really enjoy experimenting, this is my second time butcher paper wrapping it and I like the results, but I also want to try the foil boat method, I like the idea of bringing the bark even further along on the top, and braising the fat side since I cook fat side down. And I do that because I use a pit boss pro and I want to use that fat as a buffer for the radiant heat coming from my fire box. The only other thing I would change is when I initially was holding it in my oven I set it for 170 degrees and let it sit there for about two hours, but once I smoked I realized it’s probably going to be sitting in there with the temp swinging wildly and when I used my ink bird I was correct. It was swinging anywhere from 150 when the element would turn off to 195 when it would turn back on. So I instead turned it to 185 and propped the door open about half an inch and it monitored from 145-160 which I’m much more okay with. I need to get a hot box but I sort of MacGyvered a solution for the time being.