I've gotten great results with my spares and my butts, so I've decided that today is the day that I try my first brisket. Started off with picking out this 5 1/2 pound flat :
I rubbed it with olive oil and the following rub ingredients:
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon oregano leaves
1 teaspoon granulated garlic
I then wrapped it in plastic wrap and after wrapping, realized I left out a step (injecting the carcass with beef broth) was answered by my brother. He suggested that I just place the flat into a roasting pan and inject it through the top of the plastic wrap. Thanks bro.
After injecting the beef broth, I placed it into the fridge to sit over night.
At 3:30am, nature called so while I was up, I removed the brisket from the fridge to allow it get to room temperature before going onto my 22 1/2" Weber One Touch Gold.
At 6:30am, I was up and firing up half a chimney of Kingsford charcoal. I placed my Smokenator 1000 into the kettle and placed unlit briquettes into the chambers. At 7:00AM, I places the burning briquettes int the chamber of the Smokenator 1000 and added water to the pan. Covered and waited for temps to get just right. At 7:30am, it was time. I placed the roasting pan onto the Weber to let the magic begin.
My temps are holding between 235 - 240 and as you can see by the picture, the weather is perfect for smoking without any wind at all.
More Q-view to follow, but I would welcome any comments on what I have done so far or advice on what I should do in the future.