Originally Posted by sikmix
it was ok, nice and tender just lacking flavor
Shoot looks like you nailed it. As for flavor, try salting your brisket. Give it a heavy coat of kosher salt, allow it to liquefy on top of the brisket on the tabletop for 1.5 hrs. Rinse lightly, pat dry, season as usual. Try putting some chipotle powder in your rub and don't foil till 180 or like alot of us texans, not at all. Good luck on your next one. Injecting is also good if you don't wanna salt your brisket.