Well after exhaustive reading and researching, I decided to do my Christmas brisket on Xmas Eve... Barring the circumstance of it not getting done in time, outside Temp has dropped to 31° with a wind chill in the 20's ... I have plenty of refrigerator space to keep it until dinner time and heat it up then. 11 pound Choice brisket, from Sam's Club. Went with the minimal trimming of fat, rubbed with mustard and applied Salt Lick's rub. Going into the Pit Boss at 300° with Pecan pellets and will continue with Cherry when the pecan runs out. Wish me LUCK!