I am gathering some intel for my first brisket smoke. probably 2 months from now I have some info already but i am missing a few pieces for process. so if kind brisket people give me some pointers. I would appreciate and gotcha's. now for a few specific questions 1. Reducing time by cutting the brisket into smaller chunks. this appeals to my need to sleep and my fear of an unattended flame. I know I have seen something about cutting the point? but how small can you cut it up for a good brisket? 2. Injection. how much volume of liquid do i make? I know my mileage may vary but i need a starting point. the plan is to inject and then mix this with the dripping for an aus jus. 3. how long does an injection solution need to sit in the brisket? 1 hr? 12hr? here is my process so far. subject to change based on new information. 1. trim fat to about 1/4 inch. save fat. 2. add season rub over night 3. injection 4. prep smoker to 225 [font='Segoe UI', Frutiger, Tahoma, Helvetica, 'Helvetica Neue', Arial, sans-serif]5. place brisket on rack fat down. [/font] 6. place trimmed fat on rack above it. [font='Segoe UI', Frutiger, Tahoma, Helvetica, 'Helvetica Neue', Arial, sans-serif]7. place a pan to catch drippings. once dripping start add [/font]left over injection[font='Segoe UI', Frutiger, Tahoma, Helvetica, 'Helvetica Neue', Arial, sans-serif] to the bottom. so dripping don't burn[/font] [font='Helvetica Neue', Helvetica, 'Segoe UI', Frutiger, Tahoma, Arial, sans-serif]remove fat from pan juice [/font]to make an au jus. so that what i have so far!