I don't pretend to know much of the technique required to
produce successfule 'Q'. Check out ABF for brick147.jpg.
That was the last brisket I cooked. It was a 12# packer
cut from Wally World. The tip took 6 hrs and
the flat took 7 hrs. The pic is of the sliced flat with a very
prominent smoke ring. I also added brick149 which is
a pulled brisket sandwich topped with vinegar slaw and
ranch beans on the side.

--
M&M ("When You're Over The Hill You Pick Up Speed")