Original game plan was to get off work at 7am be home by 8 am fire up the smoker, season the brisket ( ok the original game plan called for that seasoning thing on fri but..sleep got in the way ) put on smoker and monitor for a few hours before catching some zzzzz's. It is now 11am and brisket is still not on smoker ( nor is smoker ready ) but it has been rubbed. It seems that when I bought said brisket it was looking like spring, then...mother nature recieved her monthly gift of pms. It is 35 degrees out ( no biggie ) and its gonna snow ( ok its gettin worse now ) and the wind is blowing like mad. I live in a valley so when they say ENE winds I goet NWSESWNENSEW winds. A lil bit of sleep deprivation and a few beers brought on the brilliant idea ( BRILLIANT!!) to take smoker to the cellar ( outside not connected to house ) and fire it up in there. Said cellar has a hole in the roof from where a stove pipe use to reside so I figured this should work well. DO NOT do this unless you are a professional smoke eater..I am not. Ok digi therm acting up..actually its acting dead..wait..ok I got it to come one ( hope that new 732 shows up in the mail today ). So now I'm waiting for smoker to level out so I can put brisket on. For the rub I kept it simple as suggested by a few who replied to my first post about this being my first brisket. CBP, Salt Paprika, Cayenne, Garlic and Onion powder, Salt more CBP. some mystery stuff I made that contains most of the above. I also am using a drip pan for the first time in history! Fat side up!! So hopefully this will be on by noon!! And done by 3am LOL good thing its my 3day weekend........Now where is the beer truck I ordered??