Don't laugh at my unusually small brisket.

This is what I get the pleasure of buying at my local grocery store, full packers are rare here in the San Francisco bay area, these little flats are what I'm dealing with, but I digress....

I have had good luck last few times times with this method, part Dr. BBQ, but with a simpler rub.

Rubbed brisket last night with Kosher salt, pepper, paprika, powdered garlic and sugar, wrapped in plastic, and refrigerated overnight.

Started egg at 6:00 am, brought up to 250F and settled in with Royal oak lump and hickory chunks and chips.

Checked temp a couple of times, and at 12:00 noon it hit internal of 170, at that time I foil wrapped with 1 cup strong black coffee, tabasco sauce, and some powdered rub mixed together and poured into the foiled brisket before sealing and putting back on egg at 250 still for another hour, when it hit 204F , I pulled and FTC'd for an hour before slicing.

This was the moistest one yet with a strong but not overpowering smoke flavor, the bacon wrapped water chestnuts were kinda bland even though I soaked them in Worcestershire first, oh well.