So I'm smoking a corn beef brisket and beer can chicken today. The brisket is for a work potluck tomorrow and the chicken is for my familia tonight. Started the brisket 0600AM this morning. I'm going to slice the meat thinly using it for pastrami samiches tomorrow. A co-worker of mine is bringing in rolls and making a vinegar based coleslaw for the pastrami samiches. This is my 3rd corn beef brisket; basically following Jeff Philips recipe from his news letter. The only differences are I use yellow mustard instead of olive oil, no water in the pan, and I smoke it fat side up. This is based on personal preference and my own experience. 1st time I smoked the corn beef brisket I accidentally used yellow mustard instead of the olive oil. It turned out great. 2nd time I used the olive oil and I felt the rub did not penetrate the meat enough. It was missing some flavor so I'm back to using the mustard. Also, I finally got the AMNPS and I love it! Works really well. I made the newbie mistake of forgetting to remove the wood/chip loader which caused the pellets to keep dying; not enough air flow. When I finally removed the cylindrical loader problem was solved! Using cherry wood, 240 temp, Jeff's dry rub plus a little commercial rub and the brisket's own small spice pack.