I went to the butcher saturday to order a brisket, I told him that I was going to be smoking it. I went there yesterday and picked it up, opened up the paper and to my surprise there was no fat. Well I'm still going to smoke it but I'm going to make a fatcap using bacon. I figure that the bacon grease will do a pretty good job of basting the meat. I have the piece rubbed with mustard and rub and put in the fridge. I'm going to put it in at 7am wrap it around noon then into the cooler once it hits 190. I also have a chicken that I will be doing as well just in case this doesn't work. Will post pics prior to insertion.