So, How did I do ?

Starting brisket weight:
➡️ 10.28 lb = 4662 g

After trimming :

Fat trim 726 g 1.60 lb 15.6%
Meat trim 700 g 1.54 lb. 15.0%
Total trimmings 1426 g 3.14 lb 30.6%
Usable brisket (after trim) 3236 g 7.14 lb 69.4%

So roughly I kept about 70% of brisket as usable cook weight.

Dry brine : SPF – 2:4:1 overnight
Just before smoking, misted the brisket with water and seasoned with Kinders all purpose seasoning.

Added in the KJ with the slow roller at 225 F. After a few hours hit the stall at 160, bumped the temp to 250 F and it stayed in the stall for the next few hours.

Finally when it hit 172 I wrapped it in butcher paper.

Started checking the brisket for doneness around 195 F, the flat was probe tender around 200 F.

Opened the wrap and let it cool down till internal temp was 180 and then wrapped it up again and into the oven at 150 F for a few hours for a long rest.

For the first time, it passed the bend test on both the point and the flat.

Somehow it's still a bit under salted sigh! But the texture is so good.

Happy with the smoke ring.