Bought brisket: Took it out of Frig at 5am to let it warm up. (this didn't really work or I needed to do it longer) At 7am I rubbed it down with olive oil and applied a Prime Rib Rub. Started smoker to 225 degrees At 8am Placed Brisket on smoker (internal temp 49 degrees) Basting every hour or so with beer 1pm Brisket hit 150 degrees removed and wrapped in foil added half a bottle of beer: Continued at 225 degrees At 4pm , Guest arriving at 5pm so wife convinced me to raise smoker temp to 270 degrees At 6pm internal temp 189 degrees, removed and put in cooler. Only let it rest for 20mins. Everyone was hungry: Came out amazing. I think there is room for improvement. Going to try a different rub, plan the cook time better and let rest for at least an hour. Comments?, suggestions? are always appreciated. Love this forum.