I trimmed off part of the fatcap, rubbed the brisket with oil and seasoned with kosher salt and cracked black pepper. I like to keep it simple with brisket).
Used a mixture of Shiner Bock and dry rub in my drip pans.. I love the aroma. :)
Smoked in my horizontal wood burner with a touch of mesquite. Pulled the brisket off the heat at 195 degrees F and wrapped in foil. Added beef broth to the pouch then placed back into the smoker to reach an internal temperature of 200F. normally I like the bark and burnt ends but wanted to "steam" finish this one).
Made my frybread. Topped the bread with smoked brisket,
sauce, cheese, lettuce and fresh pico.