Standard Flat Brisket.
Injected with my go to marinade *Dr.Pepper and other ingredients
Dry rub: Fiesta brisket rub and season salt
Fuel: Mesquite and Hickory; lump charcoal
Cook time: 14hrs
Temp: 215-235 degrees
Produced a good smoke ring, moist and good texture. Family and Friends thought it was the best and didn't leave me with any leftovers :<