I cook flats rubbed with Slabs Wow Your Cow beef rub fat side down, at 250*, until 160* -165*. I then foil with a broth made of three Tbs Steve Raichlen's Honey Balsamic glaze mixed with 1/4 cup strong black coffee. I cook it til it reaches 190* - 195* internal, then rest for at least 1 hr.
My wife loves this brisket, and the juice that it makes is incredible.
I got this recipe from another site, and I can't remember who the original poster was, but I thank him.
Raichlins Honey Basalmic Glaze
/2 cup balsamic vinegar
3 tablespoons honey
2 tablespoons sugar
1 1/2 tablespoons soy sauce
Boil over medium heat, simmer till thick and syrupy reduced to 1/2 cup, about 6-8 minutes.
2 OTG One red one black
22 1/2" black Bar-B-Kettle with rotisserie ring
Brinkman dual zone charcoal grill
Webber Silver Genises B
3 burner camp stove