Howdy folks, Smoked a 10 lb Brisket today and it tasted fine but the texture was less than delicious! Facts: Grilled with FPDS at 250F for 15hrs Unlit lump/lit hardwood charcoal/Mesquite chunks Mollases/salt/water brine 24hrs No salt Rub Fat Cap side up for 2 hrs Fat Cap side down 7 hrs Flip then mop 3 hrs wrap in foil for 3 hrs final internal temp was around 205F wrapped in towel placed in cooler 2 hours Now here is a pic of my last Brisket several hours after smoke. I was very pleased with the my first brisket. Facts: Same size, temp, charcoal box setup and time Dr Pepper marinade for 24 hours dry salt rub No turning Fat Cap side up mopping sauce used post internal temp was around 180F the last 4 hours I wrapped in clear plastic and foil The molasses brine is primarily the X-factor. Any opinions would be greatly appreciated! In addition the MoBrine worked very well for my pulled pork and pork spareribs.