3rd Brisket Smoke and improving!

I smoked my third brisket ever and I'm getting better at it! I picked up a 12 lb CAB from HEB in Houston and finally had a chance to smoke it. Used a mix of Oak and Pecan and wrapped the brisket with parchment paper at the 5 hour mark. I kept the pit in the 250 to 275 zone for the most part. After 8 hours I pulled it off and let it rest for an hour before not being able to resist cutting into it. I thought it came out pretty good, tenderness was there, smoke was just right, and also the salt and pepper rub provided a flavorful bark! I would have liked a little more tenderness in the lean cuts, but I guess practice makes you better!

Thanks TexasRT! As a Texan currently stuck in Arizona, I learned very quickly to bring a cooler when I drive home to Houston. I paid $28 for that brisket at HEB. The same brisket in Arizona would cost me about $46. I load up on brisket, ribs, smoked sausage, and gulf coast shrimp when I drive to Houston because the prices are a lot cheaper!