OK!

We cooked the brisket! WE split it in half, since we didn't have enough people to feed twenty pounds of meat to.

We did a dry rub with generous amounts of garlic powder, onion powder, celery seed, cumin, cayenne, paprika, fresh ground black pepper, kosher salt, light brown sugar, and drizzled a touch of worcestershire on it before rubbing it.

We started it in the oven at 200 degrees and let it cook for three hours, then cranked it up to 300 degrees for another two hours. We finished it on the grille on low with the cover closed, still in the foil, and took it out and crusted it on high for about thirty minutes.

It came out just like I remembered it! It was tender, had some juice left, we saved the juices from the foil and used them for moistening the crusty
rolls that we made sandwiches with. It was easily pulled apart or sliced thin across the grain.

We'll be eating the leftovers for a few days, but it isn't gonna go to waste!

Thanks everyone for all the suggestions and tips! I couldn't have done it without your input!