Ok my first attempt at brisket last year was a miserable failure and now I'm back on the hunt for a brisket success... Over the last year I've been really trying to nail down my Chicken, Turkey, Ham, and Rib technique and I'm ready to get back on the brisket train. So here are my 2 quick questions... 1.) How long do I let the rubbed brisket sit (so the rub absorbs and penetrates well) before throwing it on the smoker? Is 2 nights good, is it too much? Will 2 nights dry it out? 2.) What's the preferred temp of the smoker for brisket? I've seen recommendations for 180, 195, 200, and even 225 so I'm not sure what the best low and slow temp would be for a brisket. I'm starting off with a 7 pounder. Any input would be greatly appreciated, thanks all!