I have my fair share of successful smokes on ribs, butts, chicken, turkey, tenderloins, fatties, ABTs, poodles ....okay not poodles, but I was tempted once . I have yet to take on a brisket. A friend of mine, knowing my passion for smoking...and having sampled some of the results, asked me if I would smoke a brisket for their family gathering tomorrow. With the spontaneous thought of the smoker fired up and beer on ice, I said, "Sure, buddy!" How hard can it be? I'll cruise over to the beef stickys and nail it, no problem. But wait....there are so many techniques! I went to Sam's and picked up a 8.3 brisket. Now, I am a little intimidated. The thought of my first run brisket being the main course at my friends family birthday gathering is quite unsettling. A movie scene comes to mind...Christmas Vacation when they are eating the dried out turkey. "Save the neck for me, Clark!" I don't want to serve shoe leather. So, any advice would be nice. It is to be ready by 5pm Sunday. I am for sure going to start it tonight. I have a Brinkmann SNP and a MES that I think will tag team this slab o' beef. I will start it in the SNP with some lump, mesquite, and hickory. Probably move it to the MES overnight while I am sleeping so that I know the temps stay steady. So, slice against the grain, right? I see the toothpick trick, which I will try. I have an electric knife. Thanks "Blokes"