The brisket flavor was spot on (this was only the flat, no point). Peppery, all around bark, smoky, beefy with a nice little rendered fat layer on top. The whole pull test thing was also good and the meat was nice and tender. However, it was slightly on the dry side, and could use some improvement. I had a small water container below the brisket and sprayed it once with cider vinegar. The temp was maintained at 250 the entire time and I used lump charcoal (oak and hickory) with a few nice chunks of red oak. I wrapped it when it hit just under 170 and pulled it at 203. Any tips? More spraying? Bigger water bath? I'd say it was about 85% on target and I'm pretty happy with that result since I'm a bit new to this.