I’m new here and know that this isn’t the introduction section but I can’t wait to say thanks to everyone who has contributed here. I’ve spent many hours reading and looking at pictures and wanted to throw my contributions in as well. I’m going to give my first brisket a go tomorrow. I’m nervous because it’ll also have to be an overnight smoke. I’m taking it for lunch up to my in-laws house about an hour and a half away. But it’s got to come off by about 8:30 in the morning because we’re going to drive up for church to watch my niece get baptized (YAY!). Anyways that brings me to the overnight smoke. I’ve got a master built sportsman elite propane smoker and have done several racks of ribs as well as a few pork butts, chicken breasts, and a couple turkeys. I’m not a complete novice but this will be my first “big” smoke overnight. My plan is to swap to an almost full bottle right before I go to bed and put several hickory chunks in for the smoke. They should smoke for several hours and give me all that I need. I’m shooting for about 250* for the whole cook and expecting 12-13 hours total. I’ve got a 10.33 lb (before trimming) full choice brisket. It doesn’t look like I’m going to need to trim much fat off of it. A family friend that competes in several local cooking competitions has given me his personal brisket rub so I’m going to pit that on tomorrow morning after trimming whatever fat I need to trim and let that sit in the fridge most of the day. Eventually I’m going to make my own rub but wanted to go with something that I know is good for my first one. I’m a terrible sleeper and may get up during the night to check on it anyways. I’m going to start to probe the flat for tenderness once it reaches about 190-195* Obviously since it’s an overnight smoke I’m not planning to wrap through the stall. I have tried wrapping things before and found that I don’t like to take the time and mess of doing it. I’d rather just let the bark get nice and crisp and keep it going all the way through. Once I pull it off (hopefully around 8-8:30 am) my plan is to let it set for 30 minutes to an hour then wrap it tightly in foil and put into an ice chest with some old towels for the trip up for lunch. Well, that’s pretty much my plan. Do any of you experts here see anything I’m missing or need to do differently? Oh, worst case I turn it into dog food. There is a local bbq place with great brisket and I’ll be stopping there on the way to my in-laws lol!