So over Labor Day weekend my sister got married, her husband comes from a large Mexican family and for the meat for the wedding they raised and slaughtered a cow. They made huge pots of Birria (which is heaven in a pot!), I ended up spending most of the weekend wrageling the kitchen crew and doing dishes since they didn't have a caterer. My reward was delivered to me this last Wed., one of the brisket flats from that cow (his name was Chaco). I put it in the fridge to thaw, and decided to get it on the smoker today. Since it was a trimmed full flat, it didn't have a fat cap and was fairly thin, and I knew I needed to watch out for it drying up. I decided to rub it down with a big flavorfull rub: brown sugar (for bark), lots of black pepper, salt, paprika, garlic powder, chili powder, dry mustard, cayane powder, a pinch of sage, and a little bit of cumin. Then to make sure I got a nice coating I slathered the brisket with a thin layer of yellow mustard and loaded it with as much rub as it would hold. Since it is jus the flat I am running my WSM at a lower temp., about 190-200° so I don't cook the moisture out of it. I have some mesquite in there for flavor, and am running it low and slow. Here is a shot about 4 hrs. in: .... oh and to top it off I only have about half the charcoal I need... lol. So my plan is to run it as long as I can with the charcoal I got, then when I can't maintain temps in the smoker I'll finish it off in the oven.