So this is my first post here other then the one into roll call. I will be cooking my first brisket starting in the morning. It's a brisket point around 5#. I've been practicing with everything I can get my hands on up untill now and finally found a brisket. They don't seem to be easy to find in the great white north. Right now it is siting in the fridge with a layer of mustard and my own rub (brown sugar, sugar in the raw, pepper, paprika, cumin, chipotle pepper, coriander seed and some maple bacon spice the wife got me for Xmas). Planning to cook at around 225-250 not sure how long it will take but I'm hoping to get it on around 10am. I plan on using some apple and mesquite for smoke and cooking till about 195 then testing with a toothpick for the proper tenderness. I'm still up in the air about wrapping or not we will see how I feel tomorrow. I going to try to get some burnt ends and some slicesout of it. I will update tomorrow as the cook is going and Definetly going to have some qview for everyone.