Hi everyone... So we picked up a "1/2 flat boneless brisket' at Sams, right at 4lb. I've never done a brisket. So, I turned to the experts here at SMF and man, oh man, am I confused. Inject vs no inject. mustard rub vs. no mustard rub. marinate vs. no marinate, foil, pulling temps, .... you get the idea.... It all sounds great, but for tonite, I need something quick, easy and relatively painless (for me & the brisket).. That said, what's your suggestion on how to get this first brisket underway? Thanks in advance, you guys are great... Happy Easter everyone!!