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Message: <blockquote data-quote="Shadowrider" data-source="post: 1200216" data-attributes="member: 3099">Oooops.  Forgot my camera.  I did a 12 pound Excel choice graded packer and took it to my sister's place for dinner.  The flat was a bit dry, but there was none left!  I think the key is buying them bigger.  I never did get the flat up to temp and it was still dry.  I figured it was going to be as small and thin as the flat was.  It was still good and I'm stuffed.I'm going to try something different next time I end up with a smallish one.  I'm gonna smoke it normally until I get an internal temp of about 175 to 185 degrees, then I'm gonna pull it out, cut it into chunks, slather them all in spicy BBQ sauce, apple juice and more rub, and put them all back into the smoker for about another 1 to 2 hours.  A whole brisket made into burnt ends!  Man I love burnt ends.</blockquote>