Ok, I've done a few small 4ish pound 'corned beef' briskets. I just didn't use the flavoring that came with them, instead used Jeff's rub. All were great! I decided to do a whole brisket. It sucked! Same recipe & method. The question.. All the smaller ones I've done have a let's say beef jerky(ish) smell, brighter red(ish) look and more of a chunky texture.(when done) The whole brisket, smelled like a pain cut of meat, after it was done had a medium brown color and stringy texture. I hope I'm explaining good enough. Lol. Absolutely no similarities between them. Are these different cuts of meat? Or did I just totally mess it up? I wish I had pics, but hope this is understandable. Thanks.