Talk about trial by fire, literally. Just finished getting my UDS up and running, had it at 230, so I decided it was time to get the brisket flat ready... all they had at Sams club is halfs, so it'll have to do. They do a pretty good job of leaving the right mount of the fat cap on, so I decided to let that be on the bottom to protect the meat. I watched a few of some videos online by a guy name BigMista, and he uses a injector marinade, so I thought I'd try it on this... I got a $2.50 injector from the Walmart, and I made up a marinade of things I thought would taste good, using Big Mista's suggestion of beef broth as a base 1-2/3 cups of Beef and Low sodim chicken broths 1/2 Goya Mojo marinade 1/2 cup of white cooking wine 1/2 cup of E V olive oil 4 tbsp garlic powder (you may want to use garlic juice, this clugged the injector a few times) 2 tbsp cajun seasoning 1 tbsp Crystal hot sauce 1/2 tbsp smoked paprika 1/2 tbsp chili powder I got about half of it in the meat, and save the rest for basting later. Then I made a rub based on a Paula Dean recipe I used for oven smoke brisket using some of the same spices I used in the marinade: 3 tbsp brown sugar 3 tbsp garlic powder 1 tbsp oregano 1 tbsp parsley 1/2 tbsp Badia smoked paprika 1/2 tbsp chili powder 1/2 tbsp black peper, coarsly ground 1/2 tbsp onion powder (I was out, so that's all I had) 1/2 tsp red pepper flakes Slather it on, being careful not to pat to hard, or the marniade would squirt out in disturbing ways. Slapped it on the newly built UDS... 12:21 PM ... and By 1:00 pm, it rained... luckily, i remembered to put the window awning up, and it kept the UDS from getting wet and cooling off. At 1:44 pm Friday, Remote says meat is at 101 degrees, smoke at 210 and climbing slowly back up... signing out for now... more Q-view as it becomes available.