Hi all! Well I am smoking my first brisket flat tomorrow. I have smoked numerous whole packers on my stick burner, and at comps, but decided it was time to try a flat. Will be smoking in my MES 40 (with amazin smoker filled with hickory) at 225 rubbed with Jeff's rub until it gets to 165, wrap and take to 195 or so then into the old cooler for a rest. I will be doing 3 racks of baby backs along with it (qview will be in pork thread), and some moink balls for a little get together tomorrow nite at a friends house. I will be doing some roll ups with torts, salami, and cheese also. They are a real easy appetizer / snack. I will qview those tomorrow when I put them together. ready for some rub... Rubbed and ready to be wrapped and into the fridge overnite. Will update as things progress tomorrow.