Went to Sams today and picked up a 9.5# brisket flat for supper tomorrow night. Got it marinating with some Blacks brisket rub with a little extra black pepper, garlic and just a dash of cayenne. Pour in a can of beer and let it sit till morning. Plan on having it on the egg by 0600 for some time in the pecan smoke and 225-240 degree cook. Taking it 160 IT and then foiling with a little more of the beer and taking it on up to 200 IT. :grilling_smilie: Sounding good already.