I've always been intimidated by the brisket cook. A few weeks ago, I found Angus briskets on sale for a buck-seventy a pound so I bought a few and stuck them in the deep freeze. Pulled one out this weekend and took the plunge...
At $20-25 a brisket, these seemed like a good deal.
All trimmed up and rubbed with Oak Ridge Black OPS brisket rub.
12 hours on the Memphis at 225 degrees (until the flat was probe-tender), 3 hours in the Igloo. The Black OPS rub made for a nice bark.
Very happy with the finished product!