I'm an vacation and my 50th birthday is tomorrow so a whole brisket went in the smoker tonight. I'm using Fortheluvofsmoke's Wet/Dry chamber method. http://www.smokingmeatforums.com/t/141647/brisket-with-wet-to-dry-smoke-chamber-q-view-method. Trimmed it. I'm going to make summer sausage soon. I rubbed it down generously with Bilbo's rub. It is in the smoker at 225 with a 1 1/2 quarts of water in the water pan. I'm smoking with black cherry hunks in my chip pan and apple pellets in the AMNPS lit on one end so the brisket will have smoke all night.