Finally cooked my 1st brisket this weekend and ended up with pretty good results, but a lot if room for improvement.
Started with 12 # prime packer, white oak chunks and used Bad Byron's butt rub.
The temp in the egg fluctuated between 230-250 (fat cap down) and I pulled it the brisket when the flat was between 198-200 (but it felt done and the temp probes went in like butter). Overall, the flat was good, but some if the thinner parts were a little dry. The point was unreal, turned out amazing!
Lesson learned...need to trim the fat cap a little more next time. Overall, very happy with the results for my 1st one but can't wait to get back in the saddle and improve! Thanks to the forum for answering some of my questions along the way!