Smoked Brisket I've cooked a lot of briskets in the last 5 years. Lots of failures in the early days, lots of more recent successes and some in between. This was a good brisket but definitely had room for improvement. The flat was a bit drier than usual and I feel the point could maybe have been pushed further, leaving on the BBQ for another 20-30 minutes perhaps. But, it's good to keep practicing, keep trying new methods and yes, it's good to have some that don't quite go to plan, keeps you on