It for a friend, so I don't want to screw it up too bad. I've never cooked brisket on smoker, or oven, in my life. So you can see why I am asking for help. My plan so far for 14 lb. packer brisket. Step 1. Wash and trim fat cap to liking. (some say all, some less). I'll probably go with thin layer. Step 2. Remove silver skin from the other side. Step 3. Trim as much of the fat vein as possible, from between point/deckle and flat without entirely separating the two. Step 4. Inject or not. (I will ask questions on this later down) QUESTIONS: A. Smoker Temps? I've read from anywhere between 200* to over 300*. That's quite a range. My instinct is for 250* - 275*. Right or wrong? B. Rub. Should I apply rub a few hours before smoking, or right before? C. Is misting/mopping required once an hour for first four hours of smoking recommended, and does it help with smoke absorption? D. Should I smoke it in a foil pan, or directly on grates with drip pans underneath for smoke all way around? I use a side firebox horizontal smoker. E. Will trimming most of the fat reduce the cook time, and will it still have a chance of remaining juicy? F. If trimmed close, like I mentioned, how long should I expect for it to cook at 250*-275*? It will be around 12 to 12 1/2 lb. after trimming, I'm guessing. G. Is injecting recommended? My understanding if it is injected, then it has to reach 140* in under 4 hours, which may be too quick for a slow cook. If I torched the injecting spots first, and wiped needle with a alcohol wipes between each one, would it still be okay to treat it as un-punctured meat? H. Do you just add a little more rub to point cubes to make burnt ends, or add a little sauce too, before finishing cooking? Thank you so much for your help.