[smokeyokie]

I think the biggest thing that jumps of the screen at me is... make sure your temp gauges are accurate, then always cook a brisket until probe tender, I dont start checking mine for tenderness until about 195 IT. foiling at 165 is OK add a little broth to a flat because of the leanness of the cut, but back on until it gets probe tender, then put in cooler and let it rest. I can almost guarantee that it will be much more tender and juicy than what you think it will be. Also flat can be very finicky I prefer to cook packers that I trim up myself.. Smoke on Brother!!