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.
