But here's my issue...the next two...not so good. I got them good and tender, but not a lot of smoke flavor. Temp stayed between 225-250 the entire time. Using mesquite so there should be more flavor.
I'm open to any ideas...maybe it was just low grade meat. Smoked chicken and St. Louis ribs have been requested again this week, so the next brisket experiment will have to wait until I get some insight from the masters here. Thanks!