Dude...there is no upside to this thread...we can’t eat the finished product....and will be left to drool.
You realize of course that those "ingredients" are not available everywhere.
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...
About your ingredients.
Is there a set amount to place in the bowl, or just play it by ear?
Ii have the same bowls as you, so I’ve got that going for me. I’m going to have to learn to BBQ since I plan on becoming a Texan. Will my gas grill be frowned upon??