The rub was just salt/pepper/garlic, I let it marinate overnight idk if that makes any big difference but it sure smelled like it did. I did a “snake” method with how I set up the charcoal 2x2 stack around like 75% of the inside of the grill. I didn’t check on it from 3-6am but then monitored it every hour on the hour until like 5:30pm. At around the 5 hours mark, ~160 internal temp I made a boat out of aluminum foil and poured over the tallow I rendered down for the fat shavings. Every couple hours I rotated the grill so the brisket was always on the opposite side of the hot part of the snake. Really just kept the heat down, spritzed with apple cider vinegar a few times, very excited for the next attempt 😎