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Looks good, I'm doing a brisket tomorrow also, I don't brine my briskets, May have to give it a try on the next one, I have it sitting in the rub for 24 hours.
When you say clean, the only thing I do is start the smoker and when it heats up, I use a brush on it. Never really clean, it was the meat not the smoker if the temp was 250.