Meat all rubbed up. Smoked before foiling. Another view before going back on in foil. Post foil brisket, ready to rest. Sliced. Sandwich form. And of course some libations! Brisket was rubbed with Rufus Teague meat rub. Smoked on the wsm at 250° using kbb and mesquite chunks. Took it to 160° IT before foiling with apple juice, teriyaki marinade, and Weber bbq sauce. Then took it too 203° IT, pulled off the smoker, and rested for about 3 hours. I really should have watched a video on how to trim a brisket prior to smoking on my first attempt. Really good flavor, except the fat was too thick on parts. I had to peel the fat wads, and subsequently a lot of seasoning, off the meat. But I was pretty happy with it overall.