I picked up my first full brisket flat on Friday. It weighed in at just about 9 Lbs, and had a 3/4" fat cap at one side, but thinned out as it went across. I trimmed a little, and made my first too deep scrape....not sweating it though. It's been rubbed up with 5 cups of own little mix I use on a bunch of stuff. All wrapped up in foil and bags, sitting in a cooler outside on ice. I'm looking to get it on the rack by 7:30am tomorrow morning, about 1.25 hours per pound, wrapping it after 5 hours or 150-160 stall. Looking for final of 195 inside, and then a 45 minute rest. I have my WSM all set up already. Just need to grab a few briqs in the chimney to get it started. Using applewood as well, might throw in a few handfuls of hickory chips too. I'm hoping to keep it at 225 to 250 for the majority of the time. I'll crank it up a bit after it gets wrapped. ..