This is my first smoked brisket ever. 13.5# before trimming, 11.4# after. Rubbed with 50/50 salt and pepper. Started around 8PM and pulled at 1PM the next day. 8 oz of hickory at 225 degrees with internal to 195. Wrapped in foil and towel and rested in oven for 2 hours. I felt it was a tad salty, but apparently I was the only one. Even my 3 yr old loved the leaner flat slices. My next one I'm going 75/25 pepper salt and internal 190. The outer flat was just a little dry for my tastes, although it was plenty tender and passes the pull test.
*edit* Smoked in a 3d model.
*edit* Smoked in a 3d model.