So I'm going to try and attempt to smoke my first brisket this weekend. I've done a few 6lb butts before, a couple whole chickens, and some spare ribs before, and all have come out good. I have a Char Griller offset smoker with mods and haven't had much problems staying at 225F. So far I've only used lump charcoal by itself to avoid oversmoking issues until I get more experience. I just picked up the whole brisket today at the supermarket and the smallest they had was 15lbs, so I'm a little nervous that I'll have to pull an all nighter on this one. I'm also going to smoke a 7 lb picnic with it since I figured I'd might as well fill up the smoker. So here is my plan: -Take out the brisket at 6PM Friday, rinse and pat dry, cut off excess fat, and then rub with Jeff's rub. Also do the same pork. -Leave them out to come up to room temp and start smoking at midnight, fatside down. -Mop every hour until hitting 170F and foiling. I haven't used a mop before, but I've read a lot of people using a mop here, so I figured I should try it. -Finish in oven(or in smoker if I still have charcoal) at 225F until hitting 190F. -Rest in a cooler for about an hour. -Slice flat. Pull point and pork. Finish pork with SoFlaQuer's finishing sauce since I haven't tried using a finishing sauce before. -Serve with Jeff's sauce on the side Does this sound like a good plan? And I'm guessing that the thickest part to probe will be where the flat and point are connected and this is where I should probe?