Received my 1st smoker for Xmas and this Saturday i will be attempting my 1st brisket. The wife picked up a small 3 & change lbs flat. my plan of attack is to inject and rub the meat Friday night and ziploc it into the fridge. Saturday morning I will fire her up using a mix of hickory and apple chucks cook at 225 until the meat is 165ish, foil with about 1/4 to 1/2 a cup of the injection liquid added, and continue cooking up to 185 - 190. Then towel and cooler for an hour or 2. We are most likely going to make sandwiches with it. I am also stealing an idea I saw on here to put a pan of cut up onions, peppers, and shrooms with some apple juice under the meat to catch the drippings. Then use that to add to the sandwiches. Maybe add some potatoes to it too.... I've been reading that the flat can get dry so I am hoping the injection and foiling will prevent that. Any changes anyone can offer up that i may have missed or needs to be added to the surgery?