I started out with an 11.5 lb packer brisket and began trimming it before putting it on the smoker.
Added my Texas brisket rub and was good to go.
I had to work in some rain, but overall it wasn't bad. I smoked it higher than normal, around 300 degrees with mesquite wood producing a good bark.
Overall the brisket was good, but I have room to improve. I believe the higher temperature dryer out the flat a bit too much, however the burnt ends were delecious! I look forward to mastering this cut of meat.