Got a camping trip this coming weekend, and I've chosen to fire up a brisket for my day. But, I've decided that I may as well get my money's worth from it, and do two - one for dinner, one for freezing and saving for later. I took some thorough pics of the process, but I forgot to bring my camera with me to the local source of internets, so, for now, here's a teaser shot from my phone: I dragged home 2 14 pound whole packers, rubbed 'em down with salt and my southwestern rub. I was too cheap to blend up a different rub today, and I have two quart mason jars of this stuff, so I figured I might as well. They're in the bottom of my fridge, wrapped up in plastic, and they'll rest there a few days until they hit the smoke. I wanted to give them plenty of time for full seasoning integration before the big day.