I smoked a brisket flat overnight. Wes's awesome brisket, plus a chat with John, made me decide to do one. I went to 6 places trying to find a whole packer, but had to settle on a flat from Costco.
I used salt, pepper, and brown sugar for the rub...Wes style. By the time the juices/blood mixture was done, it was like a glaze; Now it's bark.
It started to fall apart as I pulled it off the rack...I'm pretty optimistic about this one! Hopefully I didn't over salt or pepper it...I'm know soon.