I bought a full brisket a couple of weeks ago. I did the flat. The meat texture was excellent but I was not all that excited about the overall taste. Tomorrow morning at 3:00 AM I will be attempting to smoke the point. The point was 8 +lbs but I cut nearly a pound of fat away from the outside of it so I am figuring 7+ lbs. I am totally staying away from the rub and wood that I uses last time. Too much mesquite and hickory and a rub that I bought from Costco that was great on pork but in my opinion sucked on the brisket. For whatever reason I just thought the overall brisket sucked flavor wise. For tomorrow here is the rub recipe I am using. 4 tbs kosher/course salt 4 tsp course black pepper 4 tsp paprika 1 tsp cayenne pepper 2 tsp oregano ground 1 tsp ground cumin 2 tsp granulated garlic. 4 tbs Lawry's mix. This whole shebang above was just about to to cover the brisket which I did after coating with olive oil. Here is what is looked like before going in the fridge for a all night nap until 3:00 AM tomorrow when it will be transferred to my 30"MES.....you can see the mound of fat off to the right in the first picture. The plans for tomorrow's actual smoke is as follows. Put the point in MES @ 3:00AM with smoker temp set at 225* I will only be using apple chips. I have mesquite, pecan and hickory but I don't want to mix them up like I did on the flat brisket. I will smoke for the first 2.5-3.0 hours. No more smoke after that. When internal temp hits 175* (I figure around 6-7 hours) I will remove and wrap in foil...and place back in smoker until internal temp reads 195-205*. At those temps brisket will be removed and placed in a cooler with towels around it for at least an hour. Total cook time tomorrow I estimate to be around 11-12 hours and then the rest period....chow time around 5:00 PM. Probably fry up some mushrooms and onions and have a nice hard bread with a tomato & cucumber vinegar salad on the side. Am I going wrong anywhere on this? Suggestions/corrections/comments are welcome. I am learning and like to lean on the good experience of others. Will update pictures and post when the brisket comes out of the fridge from it's nighty flavor nap. I'm am loving this schitt.