As Sam's had pretty sad looking packers, I opted for this monster 9lb flat, she was a beaut!
I got a later start than I wanted, but I rubbed with EVOO and Worcestershire, rubbed with a decent layer of my beef rub, no injection, I couldn't imagine better marbling on a flat.
I let it sit at room temp while I got everything else ready. That day was a decent cook, first on was the brisket, a pork shoulder, 3 racks of baby backs, then later 5 pounds of home made Canadian Bacon, and then 3 whole chickens.
I threw it on fat side down, and used an oak/hickory mix in my pellet pooper at 225. I foiled the brisket at 265 as I was hoping t to get through the stall quicker due to my later than desired start time, then pulled it from the smoker probing tender at 208F. I wrapped it in a blanket and put it in the cooler for 2 hours. It was still 170 when I pulled it 2 hours later for slicing.
It came out super tender, easily pull apart, almost fall apart tender, and very moist. It was definitely the best brisket I have made to date, and possibly one of the best tasting I have ever had.