Used Geek's basic brisket method with a few additions to the rub (cayenne, garlic powder, and paprika). Used a 4lb flat cut of Brisket...was going to get a whole brisket, but me and the wife will never eat 12lbs of meat, so I went with a nicely trimmed flat cut of Brisket from Costco that had been packed this morning, not packed in brine or anything. I also skipped the injection of the beef stock in Geek's method. Had a few friends over for dinner and we pretty much finished the sucker off. Came out good...I rushed a little at the end since I knew people were coming, and brought the heat up to 260-280. It probably wasn't quite as tender as it could have been had I let it go another hour or so, but all in all, everyone loved it, so I guess it was alright. It cooked 5.5 hours total...3.5 with smoke, 2 covered. Fresh Cut I trimmed a little of this fat, but left about an 1/8" layer Rubbed and soaked in Cola Just thrown on the ECB A few "money shots"