Haven't done a brisket for a long time because the one I did way back when turned into dry dead cow because I didn't know what I was doing I still dont! So I dug back through about 10 pages of posts and the stickys and here's what I came up with: Start with whole packer. Don't separate point and flat Trim meat side fat, if needed. Trim fat side to 1/4-1/2 in if needed - but not all the way off. Use a simple rub from Smoke and Spice - paprika, grd pepper, salt, sugar, chili powder, garlic p, onion p, and cayenne. Rest overnight Put on smoker at 225-250, fat side up. Temp probe after an hour and start mop (again S&S) Pull at 165 Separate point and flat. Foil flat and back on with some mop until 190 (I want to slice it). Rest in cooler in towels an hour or so. The burnt ends procedure came from a Rivet post that looked great: Put point back on naked to 180 Let rest 1/2 hour with mop Then cube,add BBQ sauce (probably Rivet's), and smoke for 3 more hours I know there as many ways to do brisket as there are folks doing it. Just want to make sure I'm not screwing this up. Thanks for the help.