[holtjv]

Oak.

I tried something different this time, wrapping the brisket in foil for the first several hours then the last 2. So it got about 6 hours of smoke.

The result was that it was much, much more juicy and moist. but the lean end was almost rubbery because of it while the moist end was even moister and very good. I prefer the Rudy's style, with the lean end very dry and so flakey it's tender--if that makes sense.

I'll keep the moist for sandwiches and chop the dry (with some moist) for chopped--usually the reverse.