Hey everyone. I decided to try out my first Brisket tomorrow. I picked up a flat at Costco for a decent price. Itâ€™s a little over 5#s and I think itâ€™s a good piece of meat so far. It looks thin, but hopefully it will slow cook ok and not too quick. Anyways Iâ€™m excited and I hope it will work out. I know most here prefer the whole packer and I actually saw some at my local Wal-Mart Supercenter today and damn theyâ€™re big and not sure I could fit one on my electric ECB. But I think I will give this flat a go for my first try and see how it turns out. I have been reading a lot lately on how to cook this bad boy so Iâ€™m going to ramble my procedure here so I can easily update my smokerâ€™s diary. Please chime in and let me know if Iâ€™m off kilter. I have questions in the (bold font) that I could use some opinions on. Thanks again. Mark Rub Brisket in my usual Rub (Brown Sugar, Paprika, Black Pepper, White Pepper, Salt, Chili Powder, Garlic Powder, Onion Powder, Cayenne Pepper, dash of cumin, cinnamon, and Tony Câ€™s canjun fun) Wrap in saran wrap over night. (see pics!) Will start smoker at 7am and warm up for 30 minutes. Using chunks of Hickory & Oak (Is this ok??) Smoking fat cap down due to vertical smoker. Will use a tin foil pan to catch the drippings to save and make sauce. Smoke for 2 hours undisturbed and then spray with apple juice and whiskey every hour (does this sound ok??) Use maverick probe to set temp at 170* and then will foil with some of my spritz. Throw Brisket either back on smoker or to the oven to take temp to 195*-200* (If I use the oven, what temp would you recommend? 225 to 250?) Slice or pull the brisket. Havenâ€™t decided. Iâ€™m off to a party but will refresh this thread tomorrow morning. Thanks and hope you all are having a good weekend smoke! Brisket Rub: The wonderful wife who helped me wrap the brisket. I have no patience for saran wrap!