Just went and purchased a 10 lb brisket from my favorite butcher. It came to $35 CA$. The brisket looks well marbled - so much that this thing could be wagu! (it's not, but it looks nice!). My 8" kochmesser is next to it to give an idea of the size of this thing. I am going to let it sit in rub for 24 hours before it goes in for a smoke. I plan on using: salt, pepper, paprika, onion powder, garlic powder, oregano, bay leaves and mustard powder for the rub. I plan on letting it smoke for 4-6 hours on mesquite, wrapping it in foil at 165 and then pulling it from the smoker when it reaches 190 and then letting it sit for 2-4 hours. Basically the thing should be ready sometime Sunday night. Anybody know where I can find instructions on how to separate the flat of the brisket? I only want smoke that piece (I'll freeze the other for next time).