Last month I missed the throw down by one day, here is the brisket flat I cooked:
This brisket came out just about as tender as a brisket should be. I used a Memphis style rub, inject with beef broth. After 6 hours of smoke with pecan, I wrapped it with brown sugar, apple juice and another sprinkling of rub. Then left it on the smoker till it hit 205. Pulled it off and let it rest in the oven for 2 hours. Filtered the juice and dripping then sliced about a 1/4 inch thick.