Well fellas-I'm up and running. It's just after midnight and I am watching my temps hover right around 218 degrees. I took a lot of tips from everyone on here (as I have no clue what I'm doing...)
Here's the breakdown
7.5 lb brisket flat w nice fat on top
mustard then dry rubbed 12 hours ago
Using JJ's au jus veggie dripping tray recipe
Camp Chef gas smoker with maverick (door temp is reading 60 degrees cooler than actual!!)
I will continue to update throughout the smoke/night as I have nothing else to do except wish I was sleeping
I hope it comes out alright, I have family and friends coming to eat at 4pm and no backup chow...