Well, here we go. The ribs, chicken breasts and pork chops have turned out awesome, so time to try my hand at the brisket. Picked up a nice 10 pounder from my local butcher. Rubbed with a thin layer of mustard, then salt, pepper and a little of this and that. I picked up an Ivation remote thermometer (pretty sure this is another rebranded Maverick) and she's smoking away as we speak.
If I end up making a piece of shoe leather, burgers and hotdogs were plan A for tomorrow anyway - hopefully this will be a nice surprise.
Wish me luck!