Hey all, thanks to everyone who has given a ton of information on the forum here. Most of my info has been from the following threads:
Basic Brisket Smoke - http://www.smokingmeatforums.com/t/50979/basic-brisket-smoke
Brisket fat up or down? - http://www.smokingmeatforums.com/t/96729/brisket-fat-up-or-down
Salt and Pepper for Brisket - By weight or volume? - http://www.smokingmeatforums.com/t/168145/salt-and-pepper-for-brisket-by-weight-or-volume
I decided to do a 50/50 Kosher Salt and ground Black Pepper on my 4lb Brisket Point cut.
Started around 9AM today, got the meat on around 9:30. The smoker has been hovering between 270-290. KBB and Apple wood chunks. Had the idea to put the chimney in the bottom ring to start the circle for the minion method and dump the coals around it, I'm sure others do it this way but it was one of those "ah-ha" moments for me.
Latest update as of 1:50PM, 5 or so hours into the cook: