It is 1:30am and I am about 3 hours into my cook. I trimmed a 13 pounder and injected it with beef broth, soy and Worchester sauce then rubbed it up. Cooking at about 275 according to the WSM temp gauge. Hoping to get this done sometime mid to late morning. I have only done one brisket before and it was just ok, not as juicy as I wanted. I'm hoping the injection makes a difference.