I love it when a brisket comes together!

[woodburner]

Or comes apart! 7-lb flat, rubbed with 3 pts kosher salt, 1 pt rough cracked black pepper, 1/2 pt granulated garlic, 1/8 pt cayenne, smoked on the kettle with charcoal and mesquite for about 6 hrs to 170 degrees internal, foiled and moved to the 250 over for about 4 hours more, to 195 internal. Couldn't be happier. Sauce on the side.

[bagofwater]

Great looking brisket!

[DuchessNukem]

Oh that's beautiful. I'll need an address and driving directions. Red wine okay?

How long did it sit with the rub beforehand, or did it head straight to the smoker?

[woodburner]

Straight onto the smoker. I don't believe the beef will be affected by marinating with the rub... it's really about the smoke and the bark that the rub helps to create.