Last weekend I smoked up a brisket flat. Everything went good even though it was quite windy. This time I thought I would try soaking the flat in some sea salt brine so the night before I set everything up. The next morning I pulled it out and rinsed the brisket off before rubbing with some spicy dry mustard rub. Got the smoker tuned up and tossed it on. About 12 hours @ 225 I had this baby for dinner.