I'm new to the the adventures of smoking and was wondering what everyone thought about using McCormick's smokehouse maple as a rub? Do you think that it would be too much with smoking? I'm debating between, Montreal Steak, the smokehouse maple, or just salt and pepper. I picked up a shift of overtime wednesday night so the plan is to prep wednesday night and smoke the brisket at work on my normal shift. The plan is to wash the meat in cold water and marinate it. Then Thursday morning pull it out of the fridge and let it warm to room temperature for a hour. Place it in the smoker until it hits 165 then wrap. Leave it in for another two hours before pulling it out and putting it in a cooler. I've only done one other brisket(See attached). It turned out well enough for my girlfriend to stop complaining about the money I spent on the smoker, however I learned that I need to marinate the entire brisket not just one side. I didn't trim the fat off the last one, am I better off doing that or leaving it? Do you all have any other tips or pointers so I don't mess this up at the firehouse? .