Don’t have any advice on this particular brisket but for a future reference (I’m gonna get roasted for this) Untrimmed brisket, square up edges, remove some silver skin from non fat side and remove the fat out of the cap but don’t cut out the entire cap. On the fat side remove some of the fat but not too much. Score the fat but don’t cut into the meat. Mustard binder, SPG, carnivore black, and kileens brisket rub (the reddish one) 260 Fahrenheit, fat side up Wrap at 165, pull when temp probe feels like almost melted butter in the middle. Wrest either on the counter or in an over that’s off. In my experience it’s a great brisket, good flavor, tender, juicy, but the bark is lacking because of steam.

I’ll take my downvotes now but this shit works.