Well I bought 3 briskets. 2 from a butcher and one, from Kroger. I'm going cook the Kroger one first to learn on lol. ...grill is cleaned and ready. Woot. Any last minute tips? I was just gonna run with a basic rub, salt, pepper, garlic little cayenne and a touch of dark Brown sugar. No injection. Hoping,this doesn't kill me in the end. Plan is too cook at 225-250 until I reach an internal temp of about 160ish, pull and wrap in juices from juice tray. Thoughts? Oh yeah... Apple wood.