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@Ptown
Thanks for all the kind words! Really appreciate it. Wish I could post some out to you all!
I ended up using Meathead's guide for the brining and prep including their rub, only big deviation was rinsing the brisket instead of soaking it in water to desalinate (HeyGrillHey/Chud style). Meathead's calculator was invaluable, everyone I talked to said to be real careful with the salt ratios so it gave massive peace of mind.
Honestly, a super easy cook as well. Weber just held 220-230 on lump charcoal all night, started at 11pm, wrapped at 6am, finished by 9am. I honestly don't think I'd change a thing in the future. Maybe wrap a little earlier, the drier one especially as I tried to foil boat it before remembering there was no fat cap to render/protect and I actually wanted to steam it a bit.