I had a couple of things I wanted to try on the brisket front, unfortunately I got distracted and didn't really test chit......well, atleast nothing I had planned on testing .......but, I did take some pics, so here goes...... I go with the cheapest brisket I can find for testing, so if it turns out too bad it won't break my heart to throw away the "experiment", generally the results are more than edible.......anyhow, on with it. Had a 14lb, select grade Trimmed off the big hunk of fat and most anything that looked too ugly. I leave the bottom side of it alone. I injected with homemade beef broth, butchers, and worc. sauce. Rubbed it with Lowry's seasoned salt.......that was just going to be the base for the next layer of rub, but I never got around to putting that next layer on. Wound up cooking it with just the Lowry's since it was about 1/2 done by the time I realized what I had done. I had planned on cooking it at 275, but when I went out to fire up the Stumps, I gave it a bit too much air and never choked it back down and wound up at 300 before I went out to check things..........so 300 it was. Put the brisket it on and threw in some hickory initally and then apple an hour or so later for the smoke. Wound up pulling it off a little soon since we were going out to eat and I was holding up the show. 193 it came out for a little wrap and rest.......no pic.....no time. Total of 6 hours in the smoker. Came home and sliced it up All in all, it tasted ok, but the whole point of the thing was a little rub experimentation...........no one to blame but myself. Maybe next time, in the meantime, got brisket for lunch for a few days.