Did an 11-pound brisket Sunday. I used a beef rub recipe that has finely ground coffee (espresso grind), and it turned out really good. I smoked it for about 4 1/2 hours, then foil-wrapped it until an internal temp of 195. I used cherry and hickory in the box, which gave a really good flavor to the meat.
I didn't do anything special to the meat, other than a good mustard/dry rub, and wrapped in the fridge for about 15 hours before smoking. Easy cook, with good results!
Next time, I'm going to try injecting the meat just to shake it up a bit! Even without injection, this one was really tender and juicy!
(I apologize to anyone offended by the shoddy slicing job in the pics; it was really tender and hard to slice, and I've since purchased a really good carving knife with a Granton blade!
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