Well, technically this isn't my first brisket. but I haven't done one in two years. The last one was shortly after I started smoking meat and I hadn't met any of you folks. That brisket came out chewy and dry. Here's the brisket. (Sorry, I forgot to look at how much it weighed.) I trimmed a lot of the fat off and split the flat and the point. I threw together a [font=verdana,Sans-Serif]rub[/font] consisting of 2 packages of Lipton onion soup mix, about a half tablespoon of cracked black pepper and 1/2 cup of brown sugar. (We'll see how this works.) It's covered in plastic wrap and in the fridge until tomorrow.