My first brisket came out a little dry so I was hesitant to try this one. A good friend gave me this market trimmed brisket for Christmas and it had been in the freezer since. I took it out to thaw, coated it with a dry rub and started it at 200 degrees at 10:00 last night. It was still partially frozen. Got up this morning to foil wrap it and checked the temp it was already at 190 internal. So I took it off and let it rest awhile before cutting. Pecan wood for smoke. smokin-it.com smoker (I love not having to tend the fire!) Nine hours in the smoker By null, shot with FinePix S5700 S700 at 2010-03-13 By null, shot with FinePix S5700 S700 at 2010-03-13 Tender and juicy. First try with pecan wood. Will use pecan again!