Well tomorrow's my little sisters birthday, figured it was a good excuse to smoke a brisket. Hopefully its a good move, and the family doesn't suffer too bad! Plan is to take her to 165-170 & foil then to 200 or so. The brisket. Decided to do a flat as the market had a nice one at 7.5 lbs, figured it'd be more than enough for the six of us, especially considering all the other food being prepared. Started by trimming the major fat off, and cut the thin end and one thin section off. Not sure this was right, but made sense that they'd get too done, and I'm sorta hoping I can try to make some kinda sudo burnt ends from em and/or make dinner out of them. Here's the trimmed off parts. Main body trimmed, fat cap was very consistent didn't have to do much there. Rubbed with Jeff's, and a heavy dose of garlic & CBP. You can see where the trimmed sections came from. Put em in the GOSM fat side down, running 210-230 with the wind, but she'll get nothing but TBS! After an hour and a half or so. Wind has died a little, holding 230 nicely. Figured let the fat cap warm up them flip em. Flipped right after that pic. I left the trimmed part on the top rack fat side down, figure it can drip on the bigger piece and help it. One thing I've noticed is the spices seem dry. Normal, or should I be spritzing? Haven't even bothered to check temp yet. When flipping I'd guess internal is still really low, outside was maybe 140 (uncomfortable, but flipped by hand). Thanks for any comments & lookin, I'll check back from time to time and give a status update!