The last beef brisket turned out so well, I tried another. Because Wal-Mart was out of Mequite chunks, I used hickory this time. I also used A LOT more seasoning, the same as last time. This brisket was purchased from Sams Club, and it is Angus Beef. I honestly don't know where the last one came from, but I am pretty sure it was not Angus. I was a little concerned that the fat on the brisket was not as thick or well covering as the last one, but it turned out fine.

Because Wal-Mart was out of mesquite chunks, I had to use hickory. I think I like the mesquite on beef brisket better. I also wish I had not seasoned it at all. The beef has enough flavor on its on without help. Cooking time: 6 hours on the smoker, 2 hours in the oven. Internal temperature when pulled was 214. I only rested it about 25 minutes before carving, and I think that was a little short. I carved the smaller end first and stopped a little over half way through the brisket and ate. The rest of the brisket rested for about 45 minutes, and I think was much momre tender, but it could have to do with the thickness, the additional ribbon of fat through it, or the fact that the thick end only reached 214 - the smaller end probably hit 225 or even higher. Nevertheless, no complaints.