Hi everyone! I hope everyone had a wonderful holiday. I'm planning on smoking my first brisket on New Years day (yes I know people say you should have pork, but its what the wife wanted!). I picked up a 4.75lb brisket from Costco. This is my gameplan: Optional (looking for input on this step): Watching BBQ pit masters and Myron mentioned injecting his brisket with white vinegar, apple juice, and Louisiana hot sauce. Let it sit for an hour and then rub just before placing on the smoker. Rub - 2 stages - For glue I've had great success with oil on pork, but thinking about spicy brown mustard for the beef. Stage 1 (heavy): Salt, pepper, onion, garlic - simple beef flavors Stage 2 (lighter for color / flavor): We have in our area of Ohio, a local BBQ rub that works great on chicken, pork, etc.. Everything I've used it on I've liked. Its very red, not spicy, just adds some good flavor. If I don't inject, I'm considering rubbing and hour before I set it on the smoker. I have an 18" Weber charcoal smoker, and I've got the lighting of the thing and temp control down to a science. Plan to smoke at 225-250 for about 4-6 hours. Want to pull the brisket at 185-190 internal temp. Remember weight is just short of 5lbs so I might not have to smoke as long. Do I wrap at 140 Internal temp like pork or wrap after I pull it? If I wrap around 140, do I put anything in the with the meat like butter? Or if I wrap after I pull at 185-190 do I add anything like butter then or just straight foil for either? I want to let it rest after I smoke it, do I place it in the fridge when I pull it from the smoker? Is it better to smoke it in a foil pan to keep the drippings in the pan or place right on the rack? How does this overall plan sound? I'm concerned about drying the meat out and making sure I get the flavor profile right. Thanks for your help as always!