Have a 6.8 lb brisket, have my rub made, plan on trimming the brisket friday night, applying the rub, wrapping in plastic wrap and storing in the fridge until sat morning. Have pecan and hickory to smoke and am going to use lump charcoal. Plan on starting putting the meat on about 8:00 AM hopefully pulling it about 5 and transferring to a cooler to rest. Have a couple of good IPA's and a good book. Am I forgetting anything?