I had a small 3 lbs brisket flat. The flavor was good the meat was tender, however the meat was dry. I used a store buy Texas style rub. I added a little salt, onion salt and garlic power. I used mustard so the rub would stick better. I let the meat sit for about 45 mins before I put the flat in the smoker. The meat was on the rack not in a pan. I had the temp at 250F. I had a big pan of water as well. At about the 7th hour into it, I triple foiled wrapped the meat (with little beef broth added), the internal temp was 175F at that point. I put the meat back in the smoker until the internal temp reached 195. Total cook time was about 9 hours. Took the meat out and wrapped the foiled meat in a towel for about one hour before I sliced into it. As I said good taste, tender but dry. I did notice that the meat did not have a much marbling. Thanks for taking the time...Frank
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