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Second stab at a brisket

ChillyWillis
ChillyWillis Posts: 893
edited March 2015 in Beef
So I've been egging for several years now but have only attempted one brisket. Let's just say it did not end well. I was a rookie at the time and made all sort of mistakes: cooking to a specific temp instead of the feel of a probe in the meat, using a drip pan with water that dried out, ect. The folks at my party gobbled it up anyways, but it was WAY over cooked (so much so that the thinnest part of the flat was so tough that you could break it apart and it'd look like the beef version of bacon bits). Thank goodness I made burnt ends out of the point, it must be pretty much impossible to burn those up, because I sure have it my best effort. 

Well, time has passed and I'm no  rookie anymore. It's time to get back on the horse, it's brisket time! I'm thinking about doing a coffee rub, and planning on smoking it over some of my last 2 bags of Ozark Oak with a combo of hickory and Jack Daniels chunks (I also have maple and apple on hand as well, but was thinking to use the others for the heavier flavor of beef). Aside from that I'm looking for ideas and suggestions from you wonderful folks. Should I try a whole brisket again or just the flat? Any tips for brisket cooks that I may not know, or recommendations of any sort? Lay em on me!

Thanks in advance! I'm excited to try it again, and need to make sure I knock it out of the park..... After all I'm using the last of the Ozark Oak. 
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