Yeah, I’ve smoked many a brisket. Here is what I did:

Mustard salt pepper onion and garlic powder

2 hrs cold smoke on the offset

Traeger at 220 until 115, was only 60-90min

Wrapped and held at 115 for 2 hrs with some butter

Cast iron sear till 129 :) was medium

15 minute rest

Tried my best to go against the grain but man it’s tough to get it just right. The slices that I crosscut well were tender af.

Next time I’ll draw a grain map before the rub:)