I bought a 8.5 lb flat at Sam's today and it's in the smoker now. It went in about 11:30. I went to get it yesterday, but they were sold out. The butcher told me the truck was coming in last night and they would have some in today. So, no rub/wrap/rest overnight in the fridge. I found a new rub from Grill Mates called Cowboy Rub in the store tonight. It's an eclectic blend of peppers, coffee, chocolate, etc... so I thought I would give it a try. Should be interesting. The MES is set at 220, the AMNS is loaded with hickory. I put a drip pan below the brisket to catch the juices, and have a can of beef broth and a quartered vidalia onion in there. The brisket: The rub: The brisket coated with EVOO and rub: Broth and vidalias: In the pan: The plan is to smoke it overnight, get up early and insert probe, foil with apple juice at 170, take to 195, then rest in a towel filled cooler for about 2 hours. This is my first brisket, so if it's dry I will have some pan juices to moisten it with. I also broke down and bought this: I will also be doing my first ABT's tomorrow. Thanks for looking...more to come.