Took a 3 3/4 lb piece of brisket and seasoned it up with a rub. Put in the electric smoker for 3 hours unwrapped and then wrapped for an hour once temp got to 160 ish. When it had been in MES for about 4 hours, I started the charcoal grill and once hot, moved brisket over, unwrapped to get more smoke. Tasty. THanks to whomever posted tricks on cooking brisket reminding that not entirely time based as I ran longer based on previous cook. Tender and very flavourful. When done, it was 209F. Served on a cheese bun with shredded cheddar cheese and a slice of tomato. Yummy! Tender and tasty. It tastes like more!
