In the last week or two I've done chicken, pork chops, and boston butt. Now it's time for the brisket. This is only my 2nd time doing brisket so I hope it turns out good! Last time I cut the brisket in two so that it would fit on my little brinkmann gourmet electric smoker but it wasn't exactly what I wanted. This time, I'm doing the whole packer and I folded the flat under a bit so that it would squeeze in until it shrinks in size some. (Got the idea from some folks on here) Put the rub on this morning and used Gordon's Grub Rub, Blacks BBQ dry rub, garlic powder, cayenne, and smoked paprika. Just put the brisket on the smoker at 9pm CT. It's a little over 9 lbs so I'm anticipating anywhere between 14 - 18 hours. Hopefully not more, but I'm not in a hurry. I usually use wood chips, but since this is a longer smoke, I picked up some chunks - hickory and pecan. I'm gonna leave it alone for about 3 hours and then put in the probe before I head to bed. One thing I love about my electric smoker is the steady temps. Here's the starting QView - I added a bit more grub rub after taking off the saran wrap.