hello everyone. i am going to try my hand at smoking a brisket this sunday. i get off work at 11am, i plan on startng at 11:30. i bought a packer cut, 7lbs today. i plan on making a rub, to be applied just before placing in the smoker; a "mop" sauce (apple juice based); pecan wood for smoke (since i have 3 pecan trees- free wood). wood is branches/limbs that have fallen off that i have kept dry all year. today i bought a meat thermometer that has a probe on a wire to use. it has programmable desired temp; current temp; and a countdown (or elapsed time) timer, that can be set in hours:minutes or minutes:seconds. it is almost identical to the one jeff recomends from amazon. i bought mine at H.E.B. couple of questions. 1. is it better to place the brisket straight on the rack or in a pan? i have one of those throw-away roaster pans i can use. 2. i want to slice this brisket- the temp to hit is 190Â°, right? i'll make sure to take pics, only camera i have is cell phone camera, but it takes decent pics. edit: clarify info about thermometer.