Hey all!!I am finally going to try a brisket in my brinkman bullet smoker. I think it might just fit into the smoker. I have an 11 and 1/2 pound brisket. I read a few threads and figure on popping it into the smoker about 7pm. I have a water pan to keep the temp at 212. Right now it is in the fridge with rub just waiting for later...couple questions Once I get my smoker to temp should I just pop her on and let it smoke for the first two hours then mop/brine-not sure of the terms. While it cooks over night do I have to mop/brine every hour? I have hears about putting it in the ice chest after cooking? can somone elaborate? Finally, how far along until I should wrap with foil? 160 degrees? what temp should it be once done? Thanks for any help. I am excited about trying to smoke a brisket!!