This was my third time smoking a brisket and I still have things to figure out. Started with a 13 lb. prime packer from Costco. Trimmed the hard fat from around the point, lightly trimmed the rest. I made sure not to cut too much fat as I had done previously. Rubbed with my 50/50 mix of kosher salt and course black pepper. Into my Smoke Hollow gasser which was cruising right around 230 F with pecan chips and chunks at midnight. I started it with the fat cap down as my last one got too crunchy on the bottom. Let it roll there, adding a couple more chips/chunks at 3:00. Smoker temperature stayed between 230 F and 240 F the whole time. At 6:00 the color looked good, pulled it and wrapped in butcher paper. Back into the smoker it went. This time the fat cap was up. I put a temp probe in at this point, it was reading 174 F where it stayed for another hour and half or so. It got to 190 F at noon so I probed it in a few spots with my instant read therm. It seemed pretty tender for the most part but I let it continue to cook until IT was 200F. Probed tender, pulled and put it into the cooler for about 3 hours when we were ready to eat. It looked and smelled terrific, but upon slicing it was so moist it just fell apart. Consistency of a pot roast! So, did I over cook, under cook or what. By the way, it tasted great, no complaints there!