I do brisket a little different. I cut off all the fat I can and set it aside. I then add my rub and smoke over mesquite coals for about 4-5 hours. I then place brisket in large aluminum pan add a little of the fat I cut off to top of brisket, seal pan with heavy foil and resume cooking until it has cooked a total of 12-13 hours at 250-275. The remaining fat gets vacuumed sealed and frozen for use in grinding deer or elk burger. My briskets always get great comments and eaten quickly by friends and family!