I have been having trouble getting good results (juicy and tender) with packer briskets. I think maybe because I have just found select grade. So yesterday, we had a 13 lb bottom round (choice grade) from Sam's.
It was wonderful, tender and juicy. 22 hours at 225f with a 9.5 lb butt dripping over it to add flavor. Apple and hickory wood filled the fire box. Pulled it at 188f internal. Cooked time was 2 hours less than the huge butt (same internal temp) Both are great!!
Not to change the subject of my own post but...
The Cookshack Brisket Rub (for the Bottom Round) and Cookshack Rib Rub (for the Butt) are great.
Thanks again Cookshack and all the forum