The brisket was great. Everyone liked it and unfortunately it disappeared way to fast. Very moist for the most part. It was smoked with a combination of pecan and cherry wood. I cobbled a recipe together from three recipes; 2 TBSP's each of garlic powder, onion powder, salt and pepper; 1 TBSP each thyme and paprika; 1 TSP each msg and cayenne pepper and 5/8 cup brown sugar. Overall it gave the meat a nice taste that wasn't overpowering or too sweet.It was in the WSM for 12 1/2 hours. I wish I had done 2 instead of 1, but this was my first brisket and I was a little apprehensive. All in all a success.
Don