Over the weekend I did my first brisket, and it came out pretty decent. Just wasn't what I expected?
It was an 11 lb packer that I trimmed down to around 10 from my estimates of size. I separated the tip and the flat per a butchering guide which also went well. The trouble started when I threw it on the smoker. My smoker was running a bit hot at 250 degrees or so since it was 110 degrees outside which didn't worry me too much. What ended up happening was that the brisket was done in a mere six hours at 200 IT. It had very little smoke flavor, and zero smoke ring. I am looking for advice to fix this next time.