Well, here goes my first brisket smoke! Brisket went on at 1:05PM. I used a homemade rub, consisting of salt, pepper, cayenne, garlic powder, onion powder, paprika and chili powder. I am hoping to have this done by 12:00PM tomorrow (friends are coming over). I am shooting to keep the temp between 225 and 240. At the time, I do not plan on foiling until I pull it to rest before slicing. Enjoy the pictures, I will be updating as the smoke continues. Thanx for all the help. Tomorrow I will be throwing on some ribs and chicken.