Well finnaly got a good brisket cooked, wife was not sure when I bought this one if it was going in the garbage but she loved it and it turned out great. Used a simple rub of salt, black pepper and cayanne pepper. Smoked it till 165 then into the foil pan with some broth and into the oven since it was snowing out again. Pulled at 200 and let rest till slicing time.
Does anyone else have a hard time not eating peices as you cut them? For me it was about every other peice right away then I stuck to the task at hand.