Well, this smoking thing is getting addictive. After last weekends pulled pork I had to try a brisket this weekend. I have to say i'm glad I did. Here are some pics for you guys, and again thanks for all the help and ideas. Rubbed in come chili powder, salt, pepper, garlic powder and paprika. Wrapped and tossed in the fridge for a little over 12 hours. Right after a nice three hour rest wrapped in foil and placed in a cooler. I did foil it when it hit 170 on the smoker and added about a 1/4 cup of beer and worcestshire mix for the rest of the smoking time. Sliced up like a dream. Very tender, and my kitchen couldn't smell any better. Smoked this with Hickory by the way.