1st Brisket attempt notes

First attempt at a brisket on a RT-700. 9# flat only trimmed fat cap ~1/4". I took a lot of the soft fat off a touch shorter than a 1/4. Trimmed the edges off, patted dry and left in fridge overnight wrapped in foil. 3hrs before cook rubbed generously with Killer Hogs BBQ rub, topped with their AP rub. Returned to fridge for 2hrs uncovered. Placed on counter for final hour to bring close to room temp. Heated up rec with premium blend to 275° and placed fat side up with thicker end towards stack. Brisket stalled appx 3.5hrs in. Bark looked fantastic decided not to wrap wasnt in danger of burning. Brisket hit 204° right around 6hr30min in and felt good via probe. Pulled and double wrapped in butcher paper, a towel over both amd placed in cooler for 1hr25min until probe dropped to 165° and then sliced. Give Killer hogs a go if you havent, the flavor was beyond amazing. The brisket was juicy at the slice, however was a little dried up the next morning. It was still amazing with flavor. I did not add any fat to wrap in cooler, ive heard this makes it greasy. The softer skin looking fat was weird and i trimmed most of that away for fear of not rendering. Ill leave more of this on my next attempt.