I have about a fifty-fifty record with brisket. About half the time it’s great, and the other half it’s awful. This one was one of the good half.
It was a 10.25 Lb. choice grade whole brisket. I rubbed it with brown sugar, coarse kosher salt, garlic, onion, mustard, paprika, and new mexico chili powder. It got rubbed, wrapped, and due to circumstances, spent six days in the refrigerator. Today it got smoked with pecan at about 225 (give or take) for eight hours to an internal temp of 205. Then it got wrapped in foil and went in a cooler for another 2 hours.
The flat is tender, but doesn’t fall apart. The point is like butter. The flavor goes all the way through.