The flat came from the local Meijer store. Rub is my own , Tablespoon good esspreso coffee,tbs sea salt,tbs chili powder,tsp fresh ground pepper,tsp sugar or amount to taste. Rinsed, patted dry, rubbed, wrapped in saran wrap overnite in fridge. Put it in smoker with about 6 oz of oak. I really prefer oak with brisket, mimics my favorite brisket from "R" Barbecue in Sabinal Tx. Get it to 190 wrap it up in foil on counter,wait a bit then slice and eat.I've only had my #2 for a week or so but a veteran smoke conoseur. These smokers make it so easy to be a hero.....Best tip I can give u is put the meat in and leave it alone. I didn't peak but once at hour 10. Then checked the it with an instant read thermometer. Oh I did have a very small foil pan filled with Shiner Bock in the bottom of the #2. I used the other five for me!
Good Luck, Sean