Started this morning, 11# brisket packer. Put it in the smoker at 5, at 250. No plans for time on finishing, just gunna play this one by ear. Shooting for an IT of 160-165 then I'll wrap. For the meat, I injected, I know, everyone has their opinion, but I wanted as much flavor as possible. The rub is my version of a Texas brisket, just a little bit more than blk pepper n salt. I do plan on mopping every hour or so, just for the crust and moisture. Any comments or advice would be appreciated.