I've finished building my very first brand spanking new UDS and I will be ushering it in this weekend with a brisket for about 11 people. This will be my first attempt at smoking and was hoping to get some pointers from you people in the know. What kind of rub can I use on the brisket if I should use a rub at all? Should I make a sauce? What temp must the inside of the smoker be and what temp must the meat be? How long will it take? How do you keep your heat consistent over a period of hours? Any help will be greatly appreceated! Thanks!