After nearly a year of pork shoulder and ribs on the Smokin' Tex, I decided it was time to play with the big boys and try a brisket. Started with a 7lb. trimmed flat from Costso (sorry no before pics,but it looked like every other trimmed flat). Gave it a good coat of Jeff's rib rub and let it sit in the fridge for 24 hours. At 6am Saturday it went in at 220* with a combination of hickory and apple. Here we are 7 hours into the smoke and looking good so far at 140*: Foiled at 165* then back in. Now my intention was to pull at 190*, maybe a hair over. But traffic was bad and I made it home nearly an hour later than I wanted to, walked int he door and she had already reached 200*. Pulled it immediately, wrapped in towels, and let sit for an hour. Here it is all sliced up and ready for soem BBQ sauce: It was good, but just a *hair* more dry than I would have liked. That last hour did it I think...oh well, next time. I also threw a kielbasa in there for an hour while the brisket was sitting and it was outstanding! Had some great Q last night watching the fight, and plenty left over for the neighbors.