So the local butcher had a 4 lb brisket without much fat and I thought gosh how hard could that be....especially my first one. Put a salt, pepper, and garlic powder rub on it last night, in she goes this morning. Sorry the pics are out or order, but were smoking primarily oak with 1 chunk of hickory and then some peach chips just to make the hood smell nice for a while. Lots of water in the pan due to lack of fat and running 225-250. Will check it before church and likely wrap it when we get home. Briskets are easy, right?