So here it is, Super Bowl Sunday. If it were not for my love of Que and my new found love for smoking myself I would be sleeping. Anyways, here goes. 2 nights ago I brought home the brisket (albiet a small one - 5lbs) and slathered with mustard and put on my homeaid rub. Let sit for what we will call 48 hours in the fridge. Last night (6 hours ago) soaked the chips. 15 mins ago put the brisket into a ready and waiting smoker. Now at the moment it is very frigid here in Denver so the smoker topped out at around 185 - 190, but I think the outdoor temp should come up enought in an hour or 2 to help raise the internal temp a little. Here are a few pics of my current progress. I am utilizing the famous tooth pick method to help me find the grain when it is slicing time. That dry spot on the top is were I added more rub this morning to a light spot.