Made up a brisket flat last weekend for the NDSU game up here. Got a 5lb'ish brisket flat and rubbed with salt, pepper, and just a little garlic powder, onion powder, cumin, and Mexican Oregano. Got it on the smoker a little after 7am using a mix of B&B lump charcoal and royal oak briquettes using pecan chunks for the smoke. Also stared it out fat side down over top a pan of beans with extra bacon for a few hours before 6pm kickoff. Tried to run around 235-245 for the most part and pulled it out after hitting an IT of 165 then wrapped with a some bacon I had on the smoker and some beef stock and put in the oven at 220 till it hit about 200-210F. Turned out awesome along with some beer bread which was mostly eaten before the brisket came out, kids just couldn't resist. Turned out great and looks like this weekend is going to be pulled pork for gameday Saturday and my daughters 4yr birthday on Sunday.
