My first brisket

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Porky Joes

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Today I smoked my first 6lb brisket from Wal-mart. It took about 9hrs with a steady temperature of 250F. After rinsing it off, I covered it in yellow mustard, kosher salt, table salt, black pepper, cumin, white pepper, and then my bbq rub.
After cooking it, I could mainly taste the cumin, and white pepper. Although I had a drip pan underneath it still turned out a little dry.

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I have never tried just cooking a flat
But when I do a packer I inject it
Im sure others will give a better outlook as what to do
Looks great for first try
 
Some questions that may help w/ suggestions ...

what type of smoker was used ?
what temps did you cook at ?
did you use foil ? If so, how long?
How did you determine doneness ?
 
Looking at the pictures, it seems it could have been slightly undercooked, it doesnt look as if the meat had released all of its fatty collegen goodness...
 
It was a full 6lb brisket cooked fat side down on a weber grill at 250f. The thermometer was 190f and went in like butter in over 90%. I chose not to foil or inject it and let it sit for 30 minutes before I cut it. I tried this based off of the tutorials here for a begineer brisket.
 
If it were me, I would of done everything you did, except I would of let it rest for a minimum of 2 hours before slicing and serving.

It may have just been a bum piece of meat. After cooking several briskets, I decided it's not worth it to buy select grade, only choice or better. I'm thinking since you got it at WM, it was probably select.
 
It was solid and a little dry. I let it sit for 30 minutes because I needed to goto bed. I think the white pepper and cumin were over kill. I can taste those and not even by normal bbq rub that I used.
 
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