Bricket (untrimmed) - 8.47lbs
Temp - 215
Wood - 2-3 oz hickory
Time - At 8 hours, temp was 205 (I was surprised!)
Basically, I rubbed with my own spices, which happens to be 3 or 4 commercial rubs mixed together, and brought to room temp. Inserted dual temp thermometer and stuck in at midnight. Set to 215 as opposed to 225 because I didnt want it to cook too fast. When I got up at 8:00am the next day (or the same day depending upon on how you look at it) brisket temp was already 205. I had pulled the previous 2 brisket attempts at 195. Anyway, wrapped in foil, turned cooker to 200, and stuck back in for an hour and a half to keep warm.
Final step, and a very good one I might add was this - Unwrapped the brisket and stuck under the broiler to slightly char the fat cap. While we didn't eat the fat, some of the crispy bits were quite tasteful......
![](http://cookshack.com/barbeque_guide/images/RH%20Brisket1.jpg)
![](http://cookshack.com/barbeque_guide/images/RH%20Brisket2.jpg)
![](http://cookshack.com/barbeque_guide/images/RH%20Brisket3.jpg)
All in all, for an amateur,I was quite pleased with the results. Very moist and great flavor. Thanks Cookshack!