Hi all: Not wanting to go very big my first brisket, I smoked a 2.6 pounder in my MES. It had a 1/4-inch fat cap. That lil' puppy took NINE hours to smoke! Glad my wife was flexible about dinner, 'cause it reached 187* internal temp at 10:00 pm local time (I guess it was an earlier dinner time somewhere in the Pacific Ocean, but not here in Wyoming). Before smoking, I put a thin layer of mustard on it, then a dry rub. I started the MES at 225 per the cheapie oven thermometer, which means a 231 setting on my MES thermostat. At 2 hours (expecting total smoke time of about 4 hours, give or take an hour), I flipped the meat, per the web site sticky on how to smoke a brisket, then flipped it once every hour thereafter. At 5 hours, I ran out of beer and got impatient (coincidence? I think not!), so I cranked 'er up to 250* on the MES thermostat (250 on the cheapie oven thermometer - an interesting phenomenon that the temps match at that setting, but that's another story). At nine hours, it reached temp, so I foiled it, wrapped it in a towel, then put it in a cooler for an hour before scraping off the remaining fat cap and slicing. It tasted terrific (as an after-dinner snack at this point), BUT: It didn't have much of a crust (is that because I went too easy on the amount of rub?) See photos. It was a little dry. What can I do to get a moister, crustier brisket next time? Thanks all.