OK Takin the plunge into brisket. I have read all of the wiki items about this so here it goes. Got a 13 pound packer from Restaurant Depot and commenced to trim the fat. I separated the flat from the point so i would fit into my small smoker. Rubbed it down with my favorite rub and let sit overnight. Got it on about 6AM this morning with the point on the bottom rack and the flat on the middle. First pic is right out of the fridge(point is on the top and the flat on the bottom). The second is at the start of the smoke. I have placed the fat trimmings on the rack above the flat to drip down and keep the meat moist.