This is something I wanted to do for a long time. First, I want to thank Chris and 357mag for there advice. Okay, let’s get to it. This is the first time I’ve ever had brisket, so I have nothing to compare it to. With that being said, it reminded me of beef short ribs. The brisket took 16 hours. Used pecan for smoke flavor. My smoker is a WSM 22. The flat seemed dry to me. But, then again, it was flavorful, easy to slice, and fell apart very easily. The point was very juicy! Overall, I was pleased with my results. I have plenty of leftovers!