I love it when a brisket comes together!
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.