So last night I rubbed down a 3.5 pound brisket, it had a small piece of the point attached but was mostly the flat.
Into the MES at 11:30 today and had a bit of a struggle with temps at first, eventually got it dialled in set at 210, the smoker was running about 16-18 degrees hotter real temperature. Had some issues with the AMNPS jumping rows and running out of control but I am getting the hang of it now I think.
Foiled at 165 and back in to 195, probed tender. And here it is.
It was tasty but the flat was a bit dry I found. The piece of point was excellent though. I have another piece of point only in the freezer now so I think I will be happier with that next time. Going to cut down a tad on the cayenne in the rub it was just a bit much, and up the sugar I would have liked it a little sweeter. Maybe take it to 200 next time too. Much to learn but I couldn't have done it without with these forums!