I made brisket again yesterday using the Cook’s Country method in my OP. Reading back through this thread, it seems I get around to making this about every two years.
This latest whole brisket I bought was enormous. I forgot to look at how many lbs. it was on the package, but it must have been between 15-20 lbs. it took longer than usual, but turned out fantastic as usual. That Cook’s Country method is really foolproof if you follow the instructions to the letter (other than allowing for more cook time like I had to).
The only things I did different than the CC video was: I used the John Lewis / Franklin BBQ rub pulykamell and muldoonthief mentioned, and I did cover the brisket with a half and half combo of pickle juice and mustard first. Then before wrapping the brisket (the ‘crutch’) I did happen to have some Wagyu beef tallow, so I slathered some of that on.
Sorry, forgot to take pics. I’ll take some and post them next time I BBQ a whole brisket in 2028 