I smoked a 14 1/2 lb Costco Prime brisket trimmed to 11 lbs yesterday. It was delicious. I had the thickest flat I've ever had from a Costco brisket and took it 8 1/2 hours before the thickest part hit 175-180 degrees. Wrapped and back on the great after applying Wagyu beef tallow to the butcher paper and brisket before wrapping. It was up to 203 after 9 1/2 hours.

Wrapped it in foil and then a towel and popped it in a cooler after letting it rest for 30 - 45 minutes.

The 25% of the flat that was closest to the coal basket was the dryest with the side with no fat cap getting crunchy. Those slices were good, bu the crunchy side crumbled when cutting.

What do folks do to prevent the crunches? I'm wondering if smoking on the grate with the fat cap side down would be a better way to go. Thoughts?

Oh, and there were no complaints from my guests. I just want to work on my technique.