First brisket... Flat cut 4.75lb, using a MES 30. Assumed 2 hrs per pound at 235* - I live at ~ 7,000 ft elevation, water boils at 198 so smoking lower than that doesn't do so well. It was in an aluminum pan. Put a nice rub on it, didn't mop it.
After 9 hours it was at 184* IT, I raised the temp to 275 (done that before to great success). Took it out after about 10 hrs in total - IT 188*, we had company and folks were hungry.
It was good-not-great. I should have taken some pictures (funny how when there is a cooked piece of meat ready to be devoured, that seems to slip my mind. ;-) ). A couple observations... One end was pullable, maybe about the first third of the brisket, and the rest was sliceable, definitely passable, it didn't form too much of a bark, and it was more than a little tough and dry. There was an enormous amount of liquid in the pan - maybe four cups's worth. It was edible and tasty but kind of a letdown.
I did a pork shoulder at the same time which was also tough and dry. Wondering if I just need to live with 225* and taking forever...
What should I think about doing differently next time?