Brisket:
From Price Chopper vacuum sealed.

Dry Rub:
None

Sauce:
2 c. Catsup
1 T. Seasoned Salt
1 T. Hot Curry
1 T. Paprika
1/2 t. Cinnamon
1/2 t. Mace
1/2 t. Black Pepper
3/4 t. Cayenne Pepper
1 t. Goya
1/2 c. White Wine Vinegar
1 T. Cumin
1 T. Honey
1 t. Louisana Habanero Sauce
1 t. Cholula
1/2 t. Liquid Smoke
1 T. Lemon Juice
1 t. Hot Dijon Mustard
1/4 t. Prepared Horseradish
1 t. Chicken Granules
1 t. Onion Salt
1 t. Garlic Powder

Equipment:
Char-Broil H20 Smoker (The Red One)
Kingsford regular charcoal

Outside Conditions:
High of 83°
Light wind

Cooking process:
7:45 AM: Charcoal lit
8:15 AM: Brisket in smoker
3:15 PM: I've been fighting it all day. I've used most of a twenty pound bag of charcoal, and have barely been able to keep the temperature at the bottom of the ideal area. I've put the last of the charcoal on, and will be removing the brisket to finish in the oven shortly.

Brisket:
From Price Chopper butcher

Dry Rub:
Leftover from Ribs

Sauce:
2 c. Catsup
1 T. Seasoned Salt
1 T. Hot Curry
1 T. Paprika
1/2 t. Cinnamon
1/2 t. Mace
1/2 t. Black Pepper
3/4 t. Cayenne Pepper
1 t. Goya
1/2 c. White Wine Vinegar
1 T. Cumin
1 T. Honey
1 t. Louisana Habanero Sauce
1 t. Cholula
1/2 t. Liquid Smoke
1 T. Lemon Juice
1 t. Hot Dijon Mustard
1/4 t. Prepared Horseradish
1 t. Chicken Granules
1 t. Onion Salt
1 t. Garlic Powder

Equipment:
Char-Broil H20 Smoker (The Red One)
Kingsford regular charcoal
New Braunfels Mesquite Wood Chunks

Outside Conditions:
High of 96°
Very little wind

Cooking process:
Charcoal lit at 9:00AM
Brisket in smoker at 10:00AM