I smoked my first brisket a month or 2 ago. Sorry no Q-view of the first one I accidentally deleted the photos insted of sending them - Damm these new Hytech phones. The first was just allright. It seemed a little tough but was good in flavor. So a couple of weeks ago I was at a BBQ joint and had the brisket and was amazed on how moist and flavorful it was, i knew I had to try it again. So I went to Sam's club and picked up a nice 5 pound flat brisket. It was already trimmed. I wanted to go for a packer but couldn't find one. Everywhere it was special order only. I decided to inject the brisket with butter and creole marinade and rub it with Jeff's rub. Let it set for a little over 24 hours and rubbed it again while pre heating the smoker. I put her in a 3:00am. Smoked it in the MES with a mixture of pecan and Jack Dainiels Oak chips until it hit 165. I then foiled it with a splash of beer and apple juice. Brought it up to 195 wrapped it in a towel and into the cooler for resting. Sliced it up and before I was able to grab the camara it was almost gone. This was by far the best smoked meat I have ever made or had! It was so moist I could have cut it with a butter knife. The flavor was awesome. So Thanks to all the people in this forum who post and comment there ideas and recipies. This put a big smile on my face. Job well done!