I have not bought my smoker yet but I plan on using my dad's Chargriller Pro with SFB this weekend to smoke a 6 lb flat. I have done quite a bit of searching and reading but I was wondering if there is anyone with the same setup that might be able to help me avoid any common mistakes. My thought is to take the Brisket out of the freezer tonight and let it thaw all day tomorrow. Tomorrow night or Thursday I will lather it up with French's yellow mustard and put a good meat rub on it. I bought my dad a Maverick Et-732 for Father's day that I plan on using when we smoke this brisket. I also got him an AMAZE-N-SMOKER. Can I use the ANS and the SFB or is it an either or proposition? What else do I need to know about the brisket? I see that most folks recommend cooking to 190 IT and double wrapping in aluminum foil and then towels and putting in a cooler for a hr or so. This is a 100% grass fed brisket if that matters.