Happy Canada Day. What better day to do my first brisket. Today is the day... Got myself a 6lb USDA brisket, put a nice rub on it last night, read a ton of forums on here over the past few days (great information by the way) and ready to go in just a little bit to do my first ever brisket. There are so many different ways, so I really think its up to the cook's decision on how to do it and do a little trial by fire, or trial by error. My quick plan is to smoke it between 225-250 until up around 190-195, pull and let sit. Anticipating 1 hr 15 min per pound. Not gonna wrap (this time) and prepare a bbq sauce and au jus sauce and see how it turns out. Thoughts? Additions? Things to watch out for? Pics to follow as the day progresses.