Well as summer is coming to a quick close in the Northeast, I'm awfully hungry for brisket. I bought a 14 lber that I trimmed up tonight and plan on putting on the smoker tomorrow morning. After trimming a few lbs of fat, I rubbed it with mustard and seasoned it with Jeff's Naked Rub and Texas Rub. It's wrapped in aluminum foil and will be put on the CharGriller in the morning ( 5am hopefully). I plan on going hot and fast, 275-300 degrees.