Hi folks - apologies for the lack of updates as well as pictures, been a busy week and the wife had the camera and was out of town last week. Anyway, the brisket turned out pretty good I thought for my first time. I smoked it for 4 hours and then brought the IT up to 177 and then FTC'd it for about 2 hours and it was pretty good.
I used mostly hickory with a bit of apple and I think next time I might try mesquite as I've heard that's best with brisket?? I goofed up and put the rub on before the mustard slather so the bark wasn't as crisp as I was hoping for - clearly a rookie mistake, but certainly one that is correctable!
I'm not as familiar with the packer cut etc. terminology, but this one came from a half beef we bought from my wife's uncle who is a farmer. There was plenty of fat on it and even though I trimmed some off it was still pretty juicy except for the skinny end.
All in all, everyone liked it and the leftovers were reheated slowly in the oven last Saturday and sliced onto sandwiches that my brother and I enjoyed while watching the MN Gophers finally get a conference win in football!
Thanks again for all the tips!
Nate