Meat: Beef brisket flat Rub: Jeff's with some extra seasoning. Wood: Hickory Smoker. CCSV Temperature: Steady in the 240's Cook time: Start time 930am and ran into a stall around 140-150 for approx. 2hours. After hitting 160 IT, foiled and back into the smoker til IT reached 195 which was around 5pm. Double foil wrapped and left to rest for an hour. Chilled the drippings and skimmed the fat off after about 45 mins. The dripping alone were not to my liking. It had a weird flavor. I had to add some additional spices which then made it taste pretty good. What do you guys add to the drippings? Or do you do the whole beef broth thing? QVIEW: Enjoy the pics. My girlfriend loved it and took a few slices and put it on a biscuit with some slaw and really LOVED it....lol I then did the same with some brisket and slaw, but then drizzled some homemade BBQ on it....AWESOME! ENJOY AND THANKS FOR LOOKING! Ready for the smoker after a night in the fridge with the dry rub. IT at 160 ready to be foiled. After resting and ready to be sliced up. Sliced up...NICE smoke ring! Onto the platter with some of the drippings. Plated up with some 3-potato salad, slaw and biscuit. AH YES! Here is my biscuit brisket sandwich with slaw and BBQ sauce. AWESOME! Sandwich level. A thing of beauty! Yummmmmmm!