Thanks HbB,
I used Hi Country mix for 36 hours. The meat was a couple of brisket flats I got a deal on.
I'll try your method again with more smoke and hanging. Heating to 250* makes sense (probably why I only went to 180*.)
My old method works fine: but yours is getting a lot of good press and I want to stay up with the latest and greatest.
Hook
PS: Hope your still bouncing...