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After all these years my first brisket today. Small, didn't plan on its shrinkage but we learn. Very tender. Very tasty. A little dry. More study on mopping perhaps. Found most all my info here. Rub was my own and great. Won't be long before I do it again. Sorry no pics but after 9 hrs we just couldn't wait to try it.
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Hey Dusty, sounds like you were cooking a small flat.  I use to do those but had a hard time not having them turn out dry.  Started cooking whole packers with the fat (trimmed a little) and it has been much easier getting one juicy.  Bigger than we can eat in a few days so cut them in half and freeze the rest.  Atleast you got it tender, for me that's the hard part.

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