This weekend I decided to try brisket again. This was a 4 lb flat which worried me from some of what I've read here from the brisket experts, but the price was right and I am still learning. I rubbed with 50/50 DP Cow Lick and turbinado sugar which I found on the DP website. Plate setter legs up and a few chunks of mesquite wood for some smoke. I cooked it around 225 - 240 for about six hours and then bumped it up to 250 to finish it off and pulled it at 196. This was my first cook with the Maverick ET-732 which is awesome. It gives you a lot more insight as to what is going on then just the dome thermometer. Definitely a good piece of equipment to have. I read a suggestion from someone on here (don't remember who) about clipping it to the back hinge of the egg and that worked great. Thanks to the poster that mentioned this.
This was the best brisket I have cooked yet. There is definitely still room for improvement but not bad at all. It sliced up nice and was tender. It was somewhat moist but I would prefer it a little more. It probably has a lot to do with the fact that this was a very small flat. One of these days I would like to give a whole brisket a try. So here is this NC guy's attempt at some Texas BBQ.