Hi All Once again I tried smoking a packer/brisket..This one was 8 .86 pounds before removing the deckle fat.Started in my Brinkmanns Smoke N Pit at 7 am. using Kingsford Blue mixed with Royal Oak Lump. Wood was 1 each mini split of Pecan and Apple. Smoked for 5 hrs with temps at 200-250, at noon, the brisket was wrapped,beef broth was added to the foiled brisket, then placed in the the oven at 250*. At 5 pm. the point was done the probe went in n out easily, the flat needed more time another 1 hr. Here are the results the point was tender, tasty and juicy. The flat was tender and tasty but DRY, no moisture.The point was very red hope you can it in the pic, the flat had a nice smoke ring. Question why was the point soo red? Thanks Dan PS So far all my 10-12 tries with brisket have come out dry.