13.25 # Brisket Restaurant Depot Superior Grade Bent over nice, had some nice marbling but point weirdly longer/flatter than usual [ATTACHMENT=2844]20160617_200020.jpg (3,799k. jpg file)[/ATTACHMENT] First time trimming anything off of a brisket. Trimmed hard fat all around and in between the point and flat leaving around 1/4" on the underside. [ATTACHMENT=2845]20160617_203442.jpg (3,979k. jpg file)[/ATTACHMENT] First time injecting (Been watchting Myron Mixon a bit lately). Used a canned Beef Stock Au Jus and mixed in some cayenne, chilli powder, cumin, garlic powder, salt and pepper. Injected with the grain, and all over my kitchen. Put in a pan and plastic wrapped top and in the fridge overnight, about 9 hours. Pulled out at 4 am to bring up to room temp. [ATTACHMENT=2846]20160618_062220.jpg (7,161k. jpg file)[/ATTACHMENT] 5:00 Put Lump charcoal in my chimney starter on the grill. 515, drained the laying beef stock and patted down the brisket with paper towels. Rubbed with some Olive oil and added my rub(Mainly Salt & Pepper with some cayenne, chili powder and garlic powder). [ATTACHMENT=2847]20160618_053821.jpg (4,328k. jpg file)[/ATTACHMENT] Got smoker up to temp (Roughly) First time using lump charcoal and this unit. Chargriller duo Gas/Charcoal grill with offset firebox. 550 Brisket on, trying to keep temperature at 275 this time. [ATTACHMENT=2848]20160618_055204.jpg (4,423k. jpg file)[/ATTACHMENT] 605 Finally at the right temp 645 Still smoking away. Do I spritz it down with juice or anything or just let it ride?