It's been awhile since I've smoked a brisket on my old country pecos. Since I've joined SMF I've been reading a lot about thin blue smoke, and studying how to better control the fire in my stick burner. So now it's burning and I'm waiting to put the meat on. It's not the best. A 4.06 trimmed brisket from HEB. I didn't have time to babysit anything bigger. I work tonight and am planning to take the meat to my parents house tomorrow morning. I'm using kosher salt and black pepper only. Smoking at 225 till 195 IT. If I stop sending pics you'll know it all went bad. Lol