I have a GOSM which I have used with pork and chicken, but never beef. I had some beef brisket last week and a BBQ place and it was excellent. It was very tender and actually looked like pulled pork rather than being sliced. Anyway, I want the brisket to be tender so I need some advice. I bought a 6 pound beef brisket today. It has a nice think fat cap on it. Here are my questions: 1. There are four in my family. 6 pounds of meat sounds like a lot. Should I cut it into two 3lb briskets and freeze one 3lb slab for another smoke? Is it ok to freeze the brisket? If so, what should I wrap it in for the freezer? 2. I need an idea for a marinade/mop. I assume I'll keep the brisket in the marinade for around 12 hours and then mop the brisket with the marinade throughout the smoke. 3. From what I've read it sounds like I need to wrap the brisket in foil when it reaches 190F and then let it sit for around 30minutes. Does this sound right? 4. Anything else? thanks.