I have a Brinkmann Gourmet Electric that I've used several times, but not in a while. I started searching the interwebs for a refreasher and learned how much I don't know. Long story short, I think I figured out 90% of what do to for a Saturday smoking. Here is my plan along with a few questions. Please comment, critique and nudge me in the right direction. Night before: Wash off, try with paper towel. Trim fat including some of the fat band between flat and point, score the remaining fat. Rub yellow mustard all over. Rub rub all over. Wrap with Saran wrap. Refrigerate overnight. **put wood chucks in water to soak** - conflicting adviceMorning Prep: Take brisket out to let warm up (I think I read that putting it on cold helps with the ring, but if that is the only reason, I'll let it warm up.) Put water on to boil. Start smoker. Put wood chips and chunks on lava rocks, probably in short can. Put boiling water in water pan. Put thermometer in the flat. Put pan on bottom shelf to catch drippings. Put brisket on. While cooking: Check to make sure smoke is still billowing, add chucks as necessary? Or just throw another one in every xxx (hour??) Mop every two hours?? When internal hits 160 - 165(??) put brisket in drip pan and cover with foil (or just foil). Leave it until internal hits 195 - test with toothpick. Cut point off, apply rub, cube ??. Put half in drip pan and put half on holy pan and put back on grill (trying to see which is better) Wrap flat in foil and towels and put in cooler for an hour. Questions: Should I soak the wood when using an electric smoker. I always have, but read conflicting advice. Let meat warm up to room temp before smoking? How often should I add wood chucks and for the whole time? I will be pressed for time, dinner is at 6:00. It is an 11 lbs brisket, is it safe to assume I'll trim about one pound off? I'd like it to be done in 10 hours. I really don't want to wake up earlier than 6:00 to start this. I understand that might be blasphemy around here. Is there a certain time I should wait for before wrapping, before/during/after stall? I've never done burnt ends. Is the cubing or putting it on whole the best/easiest route?