Just found this site tonight & have already learned a bunch just from reading several of the brisket posts. I've done a couple of briskets in the past for me & the fam. They turned out ok - not as tender as I would have liked, but good flavor. Doing my first one for company this weekend. Got an 8.5 lb untrimmed brisket tonight from the butcher. Here are my questions: 1. How much of the fat should I trim off? I've never trimmed a brisket before, so any & all instructions/recommendations are welcome. ALL the briskets I've done before have come trimmed. 2. I recently got an injection kit. Would you recommend injecting the brisket? If so, when - the night before with the rub; a couple of hours before going on the smoke; or even during at some point? I'm in virgin territory with the injector... 3. Timing - I'm planning on 10-12 hours @ 225ish degrees. 4. Drip pan - just water or would you recommend something else? Thanks for your help. If I can figure out how to work my phone, I'll post pictures of my progress.