Afternoon all from sunny England. I will be smoking my second smoke tomorrow in my 47cm (18.5") WSM. Currently planning to do a Brisket, Potatoes, Sweet Potatoes and Eggs. WSM Unboxing First Smoke - Pulled Pork Would like to say a huge thanks to timberjet who was a massive help on my first smoke and has really opened my eyes to what is possible (hence trying eggs this time!) Rub made - Currently testing out the one by Billbo here: http://www.smokingmeatforums.com/t/77564/billbos-world-famous-dry-rub-bbq-sauce-recipes Cheating with the sauce this time - want to try out the JD one. Put on at the start, or save until basting time? Or not put on at all?! Brisket bottom - gorgeous definition on the meat lines running through it. It weights 1.574 kg (3.6lb) and cost £11. Brisket top with the fat scored roughly. Rubbed... ... and wrapped ready for tomorrow morning. Meat will rest in the fridge overnight now for a good 18-20 hours. Next update will be starting up the smoker tomorrow morning. Any advice is welcome, and I hope you stay subbed for the journey!