Hi everyone, Just found this forum and love reading all the great posts. So I thought I'd post my brisket experience for your reading pleasure and advice Started the coals on my weber smokey mountain at 11:30ish pm. Filled the smoker to capacity with unlit kingsford with about 20 lit coals on top of the unlit. Threw 2 chunks of apple and one of hickory. Added the brisket (an 8 pound prime packer) at 11:45pm. I didn't have to touch the smoker till 8am when it was at 225 degrees. I stoked the coals a bit (oops... Didn't realize all that ash would float UP!) and I added about 5 wine bottles of water. internal temp of the brisket was 183. The smoker ran between 225 and 250 the whole time, averaging at around 233. By 10:15, probing the point was like probing room temp butter, but the flat was a bit harder, so I left the meat on till 11, then pulled. I believe the internal temp was around 190, but i really can't remember. So... Results! 2 hours in... Looking good! What a great sight at 8am. I had to taste at around 11. after a 3-4 hour rest. My thoughts were that the point was perfect. Very tender and moist. The flat was also tender but not as moist as I had anticipated. I had nothing to compare it to since this was my first time eating BBQ brisket. Is the flat always a bit dry?