I owe you guys a Q-View. Made this last weekend. Used the cooking instructions on this site (thanks everyone!) and an Emeril recipe my wife found. His cooking instruction were suspect (only cook it till 145?!!), so I completely relied on you guys, The rub was a PITA to put together, but the results were amazing. Applied the rub the night before, wrapped tightly. I cooked it with the fat side up to baste the meat. Smoked till 165, wrapped in foil, pulled it at 190. http://www.foodnetwork.com/recipes/...-texas-style-smoked-brisket-recipe/index.html This is the brisket as it hit the fire. About halfway through the smoke: After resting: After cutting: In hindsight, cooked it a little too long. It was still spoon-tender, but not nearly enough drippings after cutting ;-) Also, would have liked a little more smoke flavor (I let the smoke die a couple of times). Amazing flavor. And tender!!!!!!!!!!!!!!!!!!!!!!!!!!!! My wife and I devoured it and ignored everything else on the table, LOL! What's really crazy is that I have never been a big bbq brisket fan. Tried it at several restaurant that were supposed to the "the best" but never floated my boat. This thing was insanely good though, and honestly, I am usually a very harsh critic of my cooking. It is all I can do not to immediately make this again, but I don't want to ruin how special this thing tasted by eating it too often.