Purchased and just received my second brisket from 6666. It did not disappoint. Gave it a light trim, seasoned with coarse salt and pepper, added a dash of my favorite rub. With the flat I tend not to go for a heavy bark as I don't want to dry this lean cut out. I injected with my favorite beef injection at about every square inch. I smoke very low for two hours, 180 degrees on a Smokin Tex electric smoker. I used three chunks of hickory and three briquettes for added nitrites, for smoke color. After two hours I increased temp to 200 degrees and continued to smoke. At about the four hour mark, I added a couple more hickory chunks and continued the smoke. At 160 degrees, I increased the temp to 225 degrees and wrapped it in foil. I continued until 195 degrees and pulled from the smoker. The total time was just over 13 hours. give it a good rest for several hours. The end result was Awesome!!! Tender but not falling apart, moist and flavorful. Because I smoked with an electric smoker a typical smoke ring was not really present. However the meat had a nice pick smoke hue throughout. As I've said in a previous review, 6666 choice flat is as good as, if not better than, any prime brisket that I've smoked. Best of all, it is a decent amount of brisket but not too much for a small family. Please keep em coming, because I will be back for more!!!