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These are pictures of my friends and i first smoked brisket. We used a 12lb flat brisket that was dry rubed. We smoked with hickory chips for 8hrs at 220 degrees than rapped it with foil and put it back in for 2hrs at 190 degrees. We let it rest for another 45 min and that dug in. We loved it!!! I was worried that it would be dry but it was very moist at the thicker end and a little less on the thinner end but was still very good. I think this is do to the fact the we had to fold it to fit in the smoker. Next time we are going to get a smaller brisket so it fits.