Ok, maybe not a long time smoker but I've got some experience under my belt. However, I'm doing my first brisket Sunday and was hoping for some critique and advice. I've laid out my plan below, was wondering what everyone thought. I'll say that I'm planning on slicing the brisket instead of shredding. 6# flat cut brisket Injection 2 cups beef broth one-fourth cup Worcestershire sauce 1 tsp onion powder 1 tsp garlic powder Rub ¼ cup Paprika 1/4 tsp pepper 2 tbs Garlic Powder 2 tbs Onion Powder 1 tbs Cayenne Pepper ¼ cup Kosher salt ¼ cup brown sugar Inject brisket Saturday then apply thin coat of yellow mustard, then rub and leave in fridge till Sunday. Start smoking on UDS at 9:00 a.m. with temp at 225. For wood 60/40 mixture with oak/apple. I plan on smoking the brisket until it reaches IT of ~160 degrees. Place in aluminum pan with some of injection mixture. Cover pan with aluminum foil then cook brisket in oven at 250 until it reaches IT of ~200. Remove from oven, wrap tightly in aluminum foil, wrap in towel and place in cooler for at least 1 hour. I'm hoping to be eating dinner by 6 p.m. I know that brisket isn't done until it's done but I was hoping I was going to be around the 6 p.m. mark so if anyone has any thoughts on that or if I need to be doing something different please let me know.