Here we go again. I found about an 8 pound packer brisket at the store the other day. I really like the smaller briskets because there isn't the huge amount of fat running through the middle of them. I just wish I could find them more often. Anyway, I picked up a rack of baby backs at the same time and I've still got a roll of Jimmy Dean sausage in the fridge so maybe a fatty is on the way too. The brisket is already on, right at 7am. I plan on it taking around 12 hours but will use temp as my guide. Baby backs will go on with about 5 hours to go. Fatty will go on with about 3 hours to go. I'm doing my 1st beer can chicken on the grill also. I've never done one before but already have it rubbed down with lemon pepper. I expect it will take a couple of hours so it'll go on at the appropriate time also. Here's a picture of the brisket just to get things started.