My first go at the brisket has gone underway. Marinated for a few hours from beef broth mixture/ injection, then while smoker was heating up rubbed down with squeeze butter/ mustard. Then applied a dry rub of mostly salt and pepper. Placed in a giant pan fat side up and now smoking at around 250-265 Will update with some pictures later on.... as this is all any experiment hah. Took a little something I liked from about 6 ways I read about. Any advice tips are greatly appreciated. By the way the brisket is 10lb with point and flat.