Hey folks. So I am going to try my first brisket next Sunday, I was looking for the sticky but it is not there. Can anybody point me in the right direction? I plan on starting about 4 am and hopeing to rest for an hour in a cooler and have dinner ready around 6:30pm. I would guess that is is a 5-6 lb brisket. I am smoking in my GOSM. So here are my questions: What wood should I use, cherry, hickory or mesquete? What temps should I keep the smoker at? Should I foil? Should I rub? Should I inject? Should I cook to 200* and pull or? Should I use a finishing sauce? Thanks to everyone in advance.