Smoked a whole packer brisket today. Injected it, dry rubbed it, and smoked it. Smoked at 350 degrees Fahrenheit on the Oklahoma Joe's The Highland Smoker, and it came out great!! I used Big Moe Cason's Texas Brisket dry rub and Buccees dry rub. I injected the brisket with a beef stock I made from hot water and beef bullion cubes. After smoking the brisket I wrapped it in towels tightly and let it rest in my oven (not turned on) for an hour. I hope you enjoy. I tryed the hot and fast method but must admit I was not successful. I think in the future the hot and fast method requires wrapping the brisket in tin foil instead of butcher paper and running the temperature at 375. The bark and smoke ring turned out phenomenal! The brisket turned out great!!!