My second split packer brisket (Angus/choice)

I scored a 72lb box of (4) pretty evenly -sized cryovac Black Angus briskets a few weeks back and decided it was time to practice splitting them. just did my second one, an 11hr split brisket (alder and oak) and had two folks at my BBQ tell me it's the best they ever had ☺️. Another friend was asking me specifics today because he said his wife doesn't even really like red meat and she was raving about the brisket! Had about 20 folks and they ate the whole brisket and all but a couple pcs of chicken😁

This one was actually pre-mangled by the butcher with a couple deep gashes, and the split made a weird shape so I didn't have my hopes up but here's what I did:

<Checked pics and realized I only have the pre-wrap brisket shots! 😭 So sorry>

-Trim to 1/4" or less fat and split the point and flat
– salt pepper onion garlic about 1/3c each (maybe 1/4c garlic)
-48 hr rest @ 34°F loosely wrapped
In a big ol bag, flopped the meat around a couple times
-started at midnight, 2012 Traeger Texas pro (with cold smoke attachment) @ 180°F, 50-50 mix of alder and oak (Bear Mtn)
-wrapped at 8am in peach paper and raised temp to 225°F. Temp was ~165° (flat) and ~170° (point).
-Checked at 11 and point was butter @205, flat still hard @190ish. Took point off to rest and threw on 12 lb of chicken quarters (marinated for 15h in orange juice, soy sauce, olive & sesame oil, fresh Vidalia onion, grated ginger)
-checked at 1130, flat was probe tender, took off to rest and bumped temp to 250 for the quarters
-chicken off at 2pm and food served!