I started this yesterday afternoon by reading as much as I could about smoking a Brisket, as the day before, I bought what I have learned to be the Flat of a brisket, approximately 5.7lbs for smoking today, Memorial Day. So, after minimal trimming, I decided to go with a simple rub of Salt, Pepper, Garlic Powder and Onion Powder. I rubbed this into the meat and fat cap, then used Gray Poupon Mustard and another coating of the simple rub. Wrapped in plastic wrap and tinfoil and off to the frig. This morning, I removed the brisket from the frig and it's wrappings to let it rest till room temp, all the while, prepping the Smoker (MES-40). I decided on a blend of Hickory/Oak and loaded up the 5x8 pellet smoker and preheated the smoker to 230. Then @ 0750, The brisket is introduced to it's new home for approximately the next 9-10hrs. I placed a tin of water directly under the brisket, filled the water pan below and placed the smoker under it. Opened the top vent, the wood chip filler pulled out about half way, inserted the meat probe and another digital temp gauge inserted thru a potato to hold it above the rack, closed the door and have been twiddling my thumbs since. Ok....well I opened the door once or twice just to get a peak...........I COULDN'T HELP IT!!!!!! LOL The brisket has been in the smoker for almost 4hrs and the meat probe reads @ 158-IT. I'm thinking, so far.....so good!!! The plan is to pull it at 160-IT, wrap it in foil and throw it back on till 200-IT. Then pull, wrap foiled brisket in a towel and let it rest for an hour or so. Sound about right??