Bull brisket result

[jwjIII]

Yesterday, did first brisket on new RT 700. Love the grill. Did the cook according to Aaron Franklin's recs on his Masterclass seminar. Pulled it at 205. Rested for 2 hours till temp less than 140. Great bark/rim and taste. Only concern is consistency of the flat. Was more firm and dense while slicing. Did not fall apart as easily as expected. The point was perfect. Suggestions?

 

[wfcook]

Did you use his temperatures? As I recall he cooks a bit hotter than most people using pellet grills do, because he is stick burning. Did you get enough smoke?