Great pre-trimmed brisket.
I really liked the brisket. I injected it with a beef broth and my own spice mix. I smoked it at about 225 for 8-9 hours. I crutched the brisket at about 150 degrees Fahrenheit and cooked the meat to 203 degrees Fahrenheit. I used 3 parts apple wood to 1 part each of hickory, oak, maple and mesquite. My aluminum foil broke during cooking and I lost a lot of juices. Unfortunately, this meant my brisket turned out a slight bit drier then I would have liked. The flavor profile turned out perfect though, and every one was very happy.