Start with a 15+lb choice brisket [/IMG] [/IMG] [/IMG] Trim and apply the dry rub, which consists of paprika,granulated garlic,granulated onion,cumin,oregano,brown sugar,touch of chipotle chili powder, and salt and pepper. [/IMG] Wrap in plastic, then foil wrap until early Sunday morning. [/IMG] I will be smoking around 225* with a mix of hickory and oak for minimum 12hrs, probably closer to 14. I will keep those who are interested up to date. Up date starting around 4am Sunday.