I got a new pit with a smoker box for my birthday so I decided to smoke a brisket. I probably should have started with something simple but I am a daredevil. I got 7.5# brisket and rubbed it with paprika, brown sugar, garlic powder, and salt. Let it sit overnight in the fridge and put it on this morning at 330 with some mesquite chunks. I read a lot of threads on this forum and got good advice but I am still nervous I will screw it up. The brisket has been on the pit for 6 hours now and IT is already at 160 so I'm worried that it came up too fast. Also I put the fat side up but I do not know if I should turn it over at any point. If this taught me anything it was to be patient and that is what I am trying to do.