Well fellas it's time to step up my game; I'm doing my first brisket. It's just a 5.6 pound flat but we are also doing a crawfish boil and a pot of jambalaya. Plan is to put the brisket on at 4am at 220* fat up and in a pan until it hits around 165* or stalls out. Once there I'll mop it with beef broth, apple juice and bourbon, WIF and put back in until 195-200*. Once done ill wrap it in some towels and stick it in a cooler for a few hours to rest. I did inject with beef broth, apple juice and bourbon and made a paste of Worcestershire sauce, white pepper, salt, garlic powder and onion powder. I think I'll use apple chips for this smoke. There is a lot of beer so I hope I don't mess this up. Here are the before pictures.