Well if I wasn't already hooked on smoking I am now. Finally broke down and attempted the mighty brisket. Started with a couple of 3 pounders that were on sale. Applied SPOG, then after 15 minutes applied my BBQ rub then Montreal steak seasoning. Smoked at 250 with hickory. After internal temp reached 155 I applied a layer of sweet baby rays sauce with a sprinkle of brown sugar, then wrapped with foil. Cooked until internal temp of 195. So good and moist. Shocked.