Hi all! Celebrating the Friday before my birthday by smoking up a nice 7# brisket! Hope you enjoy the show! Marinated overnight in Worchestershire, cider vinegar, red wine and olive oil. Rubbed with my beef variant of Jeff's rub (added a bunch more garlic powder and oregano, wife's preference!), onto the WSM (fat side down! ) at 8 a.m. CT, a half dozen chunks of mesquite. I also put a couple pots of coffee mixed with my drained marinade into my water pan. Post-rub rest, pre-smoke pic below. I'm at 160F after 6 hours (I've actually been plateaued there for about 90 minutes), she's going great! Below is shown post-mop, comprised of some of the rub, cider vinegar, garlic, EVO and (mostly) New Belgium 1554 black ale! Mmmmmm-mm! Smells awesome! Will follow up with more pix!! Have a great Friday everyone!!