I bought a brisket this evening from Sam's and will smoke it for a Saturday afternoon gathering, along with a couple pork butts. The brisket is a 12 lb'er boneless (no other details on the package). I've read up on the internal temp, resting the meat, cutting against the grain, but I still have a few questions since this will be my first go-round. Rub - any advice on a good commerical rub that I can get at walmart or price chopper? When should I apply it and how much should I use. Do you suggest any other pre-smoking treatments (marination, etc...)? Wrapping - When should I wrap the meat in foil? Fat side up or down? I plan to spray with apple juice while cooking (good or bad idea)? When should I start cooking this thing (company arrives at 4 pm and I need to have my attention off the meat and on hosting at this point)? I don't really want to be up all night, so the options are start at 4 PM friday, or early saturday AM. I'm sure I'll have more questions between now and then so any advice is welcom. BTW, I'll be cooking on a brinkmann smoke'n pit with offset firebox using a combination of charcoal, oak and hickory. Thanks!