After hours of research I'm attempting my first brisket here in Texas on my Camp Chef 24" Smoke Vault (propane) this weekend. Going to list out my plans, give some updates, and listen to you all talk. I've read over a lot of forums and it looks like many different regions have a hard time finding briskets or they are very expensive. Luckily, living in Texas they are readily available at pretty much any grocery store. Yes, many stores only carry select but a couple of stops and I can find anything I want. I found USDA choice on sale for $1.99 pound (Excel brand) so I snatched up a good looking 12 pounder...at $24 I thought it was a great score. I did find CAB for $4.49 a pound but thought for my first smoke I had better not invest that much...also I've heard of many people not getting a difference out of the two, thoughts? Being from Texas and traveling the state with my fiancé to try all the great joints I've built a plan for this smoke. Franklin's and Mueller's are going to be our inspiration for this smoke. I'm sticking with only kosher salt and pepper for my rub. My original plan was to go the Franklin route with half pepper, half salt. We recently had Hutchins brisket, it was amazing and heavy on pepper, I've decided on 2/3 pepper and 1/3 salt for this smoke. I know Mueller's goes very heavy on the pepper but I thought I'd meet in the middle. I'm going to trim the fat to about 1/4", rub, and let it come down closer to room temperature a couple of hours before she hit the rack. My plan is for a overnight smoke Friday in order to have a mid day meal on Saturday. Being that this is my first brisket, the overnight smoke worries me a little bit. I think I'll end up babysitting throughout the night with a cooler of beer, my favorite chocolate lab, and a cat nap here and there. My fiancé will hate this idea as she doesn't like going to bed alone but hopefully the fruits of my labor will earn me forgiveness the next day. I have a ThermoPro TP08 wireless thermometer that I will be using to measure the temperature on the smoking rack. I'm going to plan on smoking between 230 to 250 degrees for 12 hours. I'm thinking she'll go on at midnight and take her off around noon the next day to let her rest for an hour of so prior to cutting. I'll be using oak chunks with a couple of cherry chunks mixed in. I'm going to cook for the first 6-8 hours uncovered, then spray with a water/Worcestershire mix, wrap in butcher paper and let it smoke for the remaining 4-6 hours. Any thoughts and suggestions are always welcomed. I'll be putting pictures on this thread as the process starts tomorrow night...only one day away! woohoo!