I'm going to finally smoke my first brisket on thursday to have for a party on friday the 4th. It's just over 9lbs. I will trim and not sure to use mustard on it or worcestershire to help the rub stick. Also still deciding on low and slow at like 225° or i've seen alot of peope do brisket hotter around 250-270°. I am going to use mesquite wood chunks i cut down smaller but still bigger than just wood chips. I'm pretty excited about doing this so any suggestions would be helpful for the brisket and the burn ends. Thanks