Hi Everyone! So this really isn't my FIRST Brisket technically. My first Brisket, however, was like my second smoke ever and that thing came out dryer than the sahara desert so I'm not counting that. Hoping this one comes out better. Since it's only the wifey and me eating this I went with a 3# flat, so it's not going to be as exciting as these 10-12 pounders you guys are used to seeing. Hoping it will still come out delicious, however. I'm using and MES 30 with an AMNPS using Apple and Oak for my pellets (Ran out of Hickory). Now, For my rub I went with the Dinosaur BBQ Cajun foreplay rub, and mixed it with about a half cup of brown sugar. I put this stuff on everything...chicken, pork, beef, fish, shrimp, Mac & Cheese. It's good on literally EVERYTHING. I just put the brisket into the smoker now, but here's some preliminary pics. I'll post more of the process as we go today! Hot off the presses!! (Okay, more like cold off the butcher's block but you get the point) Spiced, wrapped, and into the fridge overnight Ready to go in the smoker!!