I am picking up a 15+ pound packer cut brisket on Thursday night. The current plan is to smoke it with my side fire box rig with lump and apple wood. I'd like to separate the point from the flat and make burnt ends with the point then continue to smoke the flat. I plan on starting the smoke sometime Friday night in order to cooler it around 3pm to eat around 6pm on Saturday. I've read about 5 pages on this site of peoples past smokes. I feel like I don't know anything. How hot should I smoke this thing? How long will it take? What type of rub should I use? Do I put any liquid in the drip pans? Should I trim fat off of this thing? So, any tips, tricks, preferences, things not to forget, "watchouts" ANYTHING at all would be very much appreciated. I also did a lot of searching on the forum but if there is a thread of threads detailing everything that I need to know would be great too. Thank you all and I promise Qview. I just hope this thing turns out. Thank you all!