I am attempting my first brisket tomorrow. The two pieces I bought are both trimmed fairly lean and are packaged as unseasoned corned beef (That's all that was available on short notice here). My thought was to use a basic BBQ rub tonight and then a beer mop tomorrow while cooking. I was planning on indirect at about 200-225 for about 6 hours. There is 7lbs total of meat, one 4# and one 3#. Anything I need to look out for? Should I cook it in a pan as opposed to directly on the rack? Thanks for your help!