I picked up a 6.9 pound flat from Costco. I trimmed maybe 1/2 pound of fat off. The night before I covered in yellow mustard and Black Ops Brisket Rub. I did not inject it.
At 6:30 am I put it on the smoker at 205 with the Extreme Smoke setting. I used Lumberjack Pecan Blend. After 4 hours I increased the temp to 245 and wrapped it in butcher paper.
I had to bump the temp up to 265 after about 10 hours since it was getting too close to dinner time. I ended up pulling it off at 5:40pm at 196 internal.
It turned out great after a 20 minute rest. The rub is really good stuff. I highly recommend it.
