I tend to slightly overcook them cuz that's How I like 'em .......I but Selects or Choice (when on Sale) from Wallymarts or Krogers - I like Thick Floppy Flats and Soft Points. I leave Fat Cap alone and just trim off and skinny edges or dangling pieces and I cut out All the hard Fat between point n flat and any other Hard or Yellow Fat. I pretty much stick to Adkins Wester Style BBQ Rub but I do like Oakridge Black Ops. I COAT the Brisket in Rub. Cook Fat cap down with point towards the firebox. I run 300*ish (275-325*). Pull when probe tender - usually 6-6.5 hrs but sometimes 7-8 hrs. I rest mine on a cookie Tray on stove top or counter with just a kitchen towel over it for 1-1.5 hrs. If I need to leave I'll put it in oven (off) to rest so me Brisket Loving Dogs don't get it.....
I do occasionally wrap in Butcher paper if Bark is getting too Dark too soon or edges Flat getting charred/ Hard.
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