How about a weekday brisket point, at least thats what it was labeled as, Idk my cuts of meat very well.
Cooked on my unstamped 18 with steel legs.
It was at 174 IT, and I had to run to KC to grab this gasser, so I wrapped it in foil. It took about 3 hours to get home and IT was at 201. Might have been the best brisket ive ever had, the fat was like gravy.