I'm starting my first brisket tonight around midnight. Rubbed it down with mustard and some Stubbs beef rub a few hours ago. Didn't have enough time to research and/or buy any other rubs, so I hope it turns out well. I also rolled up a couple of fatties. Never tried them before, but I've got one wrapped with bacon and stuffed with cheddar and the other stuffed with green peppers, onions and mozzarella. We'll see how they turn out. I've only got so many thermometers. How long should the fatties take at around 225? Three hours? I'll get some pictures up as it all goes.
(I wasn't sure where to post this since I've got so many different meats)