Smoked my first Flat Brisket Sunday. Brined it Saturday in a store bought brine mix. Put it on at 10am at 275. By 4:00pm it was in the 190 range but still a little tough (toothpick test). Took it off and foiled it with a cup of water. By 5:30pm it was as tender as butter. Took it in, let it set for an hour and then proceeded to slice and eat. WOW! All I can say is that it was awesome!!