I smoked my second brisket yesterday. A 6.5 lb packer from the same local butcher. Brisket was on sale for $4.69/lb this week (down from $4.99/lb last week). Overall, It turned out better than the first in terms of texture and feel, but this one was a little dry. Ideally, the next brisket will be somewhere in between the two. Details: Friday Trim meat, cover in yellow mustard, coat in coarse crushed black pepper, put back in fridge. Saturday 5a- Pull meat from fridge, rub in coarse sea salt. make coffee 5:15a- fire up MES30 dial on 'HI', fill woodchip bowl, fill water bowl, insert Taylor thermometer in potato place on top rack. 6a- Thermometer reads 300 degrees F- Put meat in smoker- dial heat back to 225. 10a- Refill water bowl- check internal temp - 105 degrees F. 12:30p- Had to run an errand for my wife at 1 so I checked internal temp again before I left- 115 degrees F. 2:15p- Returned home- checked internal temp- 205 degrees F. I couldn't believe it. I'm not sure how/why these cuts are cooking so quickly. Wrapped in foil, wrapped in towel, placed in cooler until dinner time. 6:30p- Dinner time. Sliced according to a step-by-step I read here, separated the flat from the point. Check out the QView below. Scored through fat Slathered and Rubbed Fresh out of the smoker Sliced the point first Then the flat, note burnt ends on bottom left Thanks again for all the encouragement and advice. The next one will be right on point.