Hey guys gunna smoke my first brisket this Sunday and had some questions. First off I'm planning on buying just a flat at Costco around the 5 to 6 pound range, I was thinking of injecting it with no sodium beef broth and rubbing it with salt, cracked black pepper, and ground black pepper. I'm going to set my smoker LOW around 180 and smoke untill internal temp of 140, I'm going to remove and wrap in foil with some beef broth and back on the smoker until 203 internal temp, I'm going to place in a cooler for another 2 hours then dig in! Any pointers?