Well last night I went to the local butcher and picked up a six pound brisket for Saturday. I rubbed it down and it is currently in the fridge, I am sick with anticipation. I had a couple of questions that I haven't really settled on for myself, and I know everyone has their own method but I would like to get a general idea of what I should do. 1. How long into the smoke should I wait until I start to mop? 2. At what temp should I foil and how high of a temp should I take the brisket to until I rest it in a cooler? I am going to slice it. 3. What are you guys paying for your brisket? I payed $4.59/pound and I thought that seemed a little high since it isn't a real choice cut of beef, but I don't really have much of a point of reference. Q-Vue to follow. Brian oh yeah I am also throwing on some of Dutch's Baked Beans, I made some last weekend and they were AWESOME!!!