I bought a beautiful flat cut brisket from Costco for about $50. it weighed about 8-9 pounds and had a good bit of fat on it. Smoked it in my MES 30 with hickory, pecan, cherry and a bit of mesquite at 220 from about 5am till it hit IT of 202 at about 6pm. Now, where the meat had the fat cap was tasty and juicy, though it could have been juicier. The rest, without the fat, was dry as hell. Did I cook it too long? About half way through I added Apple Ale to the smoke pan to moisten it up. It was pretty good for the first brisket, but where did I make my error. Should I have pulled it sooner, maybe at 190?