Got an 8.5 pound brisket from US Foods. Do I brine it ? Dry Rub ? Temp, Time ? I know nothing about brisket an I'm pretty new to smoking, help school me with this project. My smoker will get up to 300 degrees easily don't no how to lower the temp other than a pan of liquid. That's not the built in thermometer it's a disk thermometer that sits on the grate. I've got the Chargrill Duo with the smoke box on the side. Thanks in advance, Levi !