Nope, I watched about a billion videos before doing my first brisket last year, and it ended up turning out great. The flat was a touch dry given I smoked it unwrapped the entire time (Started it at like 9pm for dinner the following day, took it off around noon into a cooler), next time I might consider smoking the bare part of the flat separately and for less time (on a different day given the size of full briskets) to avoid it getting overcooked - and might consider texas crutching it for a portion of the cook.
|