I just joined because I am smoking my first brisket this Saturday. I am from Texas, just south of Dallas. I just refurbished my sister in laws fathers offset firebox smoker. He passed away last year and it was never used and I have always wanted to smoke. I just finished it, put his initials on it as a tribute, and am ready to go. I just posted on the General discussions for some suggestions/tips. If anyone has any suggestions on rub, cooking temp, cooking time, foil or not to foil would be much appreciated. Would love to make very first brisket a success!!