This Texan is doing a little different these days...
Try a shoulder clod. Inject with “Cajun Injector” brand “Roasted Garlic & Herb” injectable maranade. Dust the outside with “Slap Your Mama” cajun spice mix. Wrap in a double layer of BBQ foil with a sliced sweet onion and some minced garlic.
About three hours at 325ºf then open & smoke for another thirty minutes... cuts with a fork!
I’ve done a bunch of briskets like your’s... lose the Accent and replace the Dale’s with Lea & Perrin’s... ;^)
The shoulder clod cut does give a better cost per pound of lean cooked than brisket...
I have had shoulder clod, they are good but does not have the taste of brisket. It is so amazing the different taste of differnt cuts all from the same cow. The most horrible thing I have ever seen is BBQ swimming in sauce. I like a very lite brush if any at all on any of my meats. When done, this brisket will be extremely tender and moist. BTW Just got done eating some of the chicken, nothing like it hot off the grill.