Sooooooo…my daughter and I ate our fill 
I definitely will bring the next brisket up in temp before pulling as the mini flat and the point were chewy. The probe test at 195 was tender but not "budda". I held the brisket in a cambro for 2.5 hours. I opened it at the 145 degree mark:
Temps held 239-243 for this cook by spritzing the lid frequently (thanks Medusa ) and using a heavy Al foil lid/bowl crimp (thanks fzxdoc ) about 16" of foil in length overall. The Al foil crimp certainly helped as the smoke was not pouring out like before. I think the biggest temp factor in this cook was that the weather was in my favor. During the 6 hour cook, outside temp only rose from 61 degrees at start to 66 degrees at finish.
Regarding smoke, I tend to go light on smoke flavor (preference). I normally use multiple 2 to 3 oz chunks of smoking wood but I decided to use 6 oz chunks this go around. My first 6 oz chunk was completely carbonized when I wrapped the point at 160 degrees (3.25 hr smoke). My second 6 oz chunk was 75% unburned. I had both chunks side by side on top of the briquettes…with the first chunk right on top of the initial 12 fully lit coals. I’ll go back to using 2-3 oz chunks to get enough smoke on the meat prior to wrapping. The finished product had a nice smoke flavor but it needed more. I liked the BBBR rub but my daughter did not like the pepper and chipotle zing. I’ll find a suitable rub that will create a win/win in the future. I promised her I’ll smoke a pork butt the next go around….she likey
Thanks to all for the help!
I definitely will bring the next brisket up in temp before pulling as the mini flat and the point were chewy. The probe test at 195 was tender but not "budda". I held the brisket in a cambro for 2.5 hours. I opened it at the 145 degree mark:Temps held 239-243 for this cook by spritzing the lid frequently (thanks Medusa ) and using a heavy Al foil lid/bowl crimp (thanks fzxdoc ) about 16" of foil in length overall. The Al foil crimp certainly helped as the smoke was not pouring out like before. I think the biggest temp factor in this cook was that the weather was in my favor. During the 6 hour cook, outside temp only rose from 61 degrees at start to 66 degrees at finish.
Regarding smoke, I tend to go light on smoke flavor (preference). I normally use multiple 2 to 3 oz chunks of smoking wood but I decided to use 6 oz chunks this go around. My first 6 oz chunk was completely carbonized when I wrapped the point at 160 degrees (3.25 hr smoke). My second 6 oz chunk was 75% unburned. I had both chunks side by side on top of the briquettes…with the first chunk right on top of the initial 12 fully lit coals. I’ll go back to using 2-3 oz chunks to get enough smoke on the meat prior to wrapping. The finished product had a nice smoke flavor but it needed more. I liked the BBBR rub but my daughter did not like the pepper and chipotle zing. I’ll find a suitable rub that will create a win/win in the future. I promised her I’ll smoke a pork butt the next go around….she likey
Thanks to all for the help!
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