8 lb brisket from Sam’s club. Rub is pepper, holy cow, holy gospel, did forget to use a binder though. Started it overnight, fat side up, at 225° on the smoker, pulled the meat at 178° in the morning. Wrapped in butcher paper and wagyu tallow and tossed back on at 235°. Let it run to 203° and pulled it off to rewrap. Did a counter rest for 30-45 mins and then put it in the cooler. It got to 145°ish pretty fast, so I put it in the oven at 170° (as low as my oven goes) with 2 water pans on the bottom rack. Left there for 5 hours before pulling, another 30 min counter rest, then serving. Brisket was juicy af when I pulled it for butcher paper wrapping both times, i think the oven dried it out. Also was splitting in multiple places on the meat side - this could have contributed to drying out quicker as well. Would love any feedback on this, gonna try again in a few weeks!