Click the thumbnails for a larger image.
So, I slathered it with a mustard / Worchestershire sauce mixture then coated with Mikey's all-purpose rub:
It sat overnight in the refrigerator, waiting for the smoker the next morning.
At about 7:00AM, I loaded the Excel 20 charcoal basket and started a half chimney of charcoal (Kingsford Blue). Filled the water pan half full, waited for the coals to light, and spread them on to of the basket. Got the brisket on about 7:45AM and closed the bottom vents half way when the temperature reached 240. I used hickory and oak for this smoke. The temperature then settled in at around 235 for the next 6 hours, at which time I dumped unlit charcoal into the basket and I was good to go till the end of the cook.. Here is the brisket about 2 1/2 hours in.
At that time, I started mopping it about every 30 minutes with a mix of Beef broth, cider vinegar, worchestershire sauce, simmered with onion, garlic, salt, & pepper.
Here it is about 6 1/2 hours in, getting a good bark and internal temperature has started to climb above 170.
When it got to 180, I took it off, cut off and wrapped the flat to let it rest and returned the point to the smoker for burnt ends. Sliced up the flat, which was delicious to me, maybe a bit too much smoke for the ladies. I have a tendency to sometimes oversmoke.
We had it with macaroni salad, and green salad, and all was good with the world at that point in time:
