So I'm going to try cooking my first brisket tomorrow. I've picked up a flat and I have a pretty good idea what I should do. My plan is to start smoking around 6am, wrap it after 3 hours (when it reaches 170), smoke for 2 more, than put back on the grill for another 2 or so. It's a 6.2 lb brisket, so anyone have any thoughts on whether I'm close on my timing or not? Here are pics so far: With Rub: The rub is one I use on my ribs. 1/2 cup brown sugar 1/4 cup paprika 1 TB Salt 1 TB Pepper 1 TB Garlic Powder 1 TB Onion Powder 1 TB Chili Powder 1 tp cayenne pepper Should everything work out time wise if I try to keep a constant 250 - 275 degrees? Thanks all and I'll post more pics tomorrow.