It was good, but a little on the dry side. This was a point I separated from the flat, and it didn't have much fat. Next time, I'll foil at 170 degrees. It was just a tiny bit dry, with foil and 1/2 cup of beef broth I think it would have been perfect. Also, the 80% cherry and 20% hickory was a little mild. I added a serving spoon full to the chip pan every hour, which kept it smoking almost full time. I think next time I'll do 50/50 cherry and mesquite. The Montreal Steak Seasoning made it taste a little too much like steak, I won't use it again on brisket. The review sounds worse than it was, it was pretty good. Not great, but students in a school lunchroom would probably have raved over it. I'm looking forward to a brisket sandwich for lunch today and beef pot pie for dinner tomorrow night.
After an hour long rest.
Sliced very easily. It was tender, just a little dry.