My attempt at a Goldees style brisket

Had a phenomenal experience at Goldees in Texas, and picked up some tips – I think this turned out pretty damn good!

• Seasoning: Lawry's + lots of course fresh cracked black pepper + espresso powder (<– I added this for personal preference). No binder.
• Smoke: ~13hrs at 225f, pulled whem the flat reach 190f (no wrap during smoke)
• Douse in beef tallow (made this from the trimmings) and wrap tightly in foil
• Rest in cooler lined with towels for ~8hrs

Slice and enjoy!