i will second the costco brisket as ive done probably 8 or so from there and the prime is great. i have tried the choice point and flat sold separately from albertson's and it just doesn't come as nice as when you get the full packer, imo. one thing ive done differently is not cook the whole packer, i like to separate the point and flat and then cook them. i like that i can get seasoning on top and bottom of point and flat. ive done that for the last 5 or 6 brisket and the results have always been excellent. also, i use barely 1 oz of liquid when i wrap. i may not even try liquid the next time as there is plenty of liquid coming from the meat. lastly, i choke down the temps and let them hover in the 225 range using magnets and/or foil to block the top holes. that takes a lot more attentiveness but once i started doing that the difference was night and day. making brisket is my absolute favorite in the pbc, have fun!!!!