So I am posting this ahead of Christmas in hopes to get some good responses before everyone starts drinking when the in-laws arrive. I am doing my first brisket for Christmas. It is just a shade under 10lbs and is a full brisket. I have zero knowledge of brisket. Should I inject? Rub the night before? I assume indirect at about 250-275? What internal temp do I pull at? What part do I cut to make the burnt ends? How do I make burnt ends? Again, zero knowledge on brisket. Only ate once in my life and was at a restaurant. Does anything need to be trimmed from the whole brisket? Jack Daniels wood chips be a good one to use? Whe answering there is no such thing as to much info or details. Thanks!