I picked up a case of packer briskets (6 of them) from Sam's Club tonight and also mixed up a 3x batch of Jeff's rub. Smoking all the meet on Saturday for my uncle's fly-tying expo next weekend. Planning to smoke until ~150 and then foil and cook until 200-205. This is the first time I have done pulled brisket. I have done more than this in pork but never brisket so kind of nervous!!! I will try to provide Q-view along the way. Any advice would be appreciated.