Sunday's Feast - Smoked Brisket

Smoker recipe # 4 - Braggin Right's Brisket.  Belinda surprised me tonight by picking up a brisket while at the store.  I just finished preparing the mop that will be used for marinade and making the rub.  6 hours in the marinade, then dry, apply the dry rub, fire up the smoker to 300 - I am going to use Hickory, the recipie calls for cherry but I don't have any of that.  The book says Hickory will do.  Then smoke 3 hours, then make another batch of mop and apply hourly for another 6 or until 165 degrees.  Then remove, wrap in aluminum foil, and place back in the smoker until it reaches 195 degrees internal temp which should be another hour.  Should be ready by dinner time if I can get my butt out of bed early enough -it's 2AM as I am typing this.