First, I want to say hello, I just found this wonderful forum today and I'm looking forward to learning alot from you. I have been in love with BBQ and smoked meat since I was 0, about 35 years ago. Just this year I built "Ugly Betty" my backyard smoker (brick smoker is avatar). So for about 3 months I have been learning alot about using my smoking. This morning I got a 12lb brisket and I'm going to smoke it tomorrow, it's my 3rd brisket so I have got the times some what figured out. So far, here is what I have done. At 1200 I dumped the following on, (quantities were as I thought look/tasted good) Chile pepper, garlic powder, cummin, salt&pepper, mustard powder, celery salt, Cajun seasoning and olive oil. Now I just have to wait till 0400 so I can get the smoke house warm and put the brisket on around 0600. I'll make sure to keep all you up to date tomorrow. Also if you have any suggestions or ideas please let me know.