Well, I'm rolling in for knee surgery next Monday and wanted to get one last smoke (my second one on it) in on the new O.C. Wrangler. Being that I'm going to be out of commission for a bit, I decided to go big with a brisket. This is only my third brisket, and first one in about 3 years. Got a packer that weighed in at 11.68 lbs, watched Aaron Franklin trim a brisket on youtube over and over, and rubbed it down. It's tucked back in the fridge for another 3 hrs or so, then I'm going to throw it on the pit with some oak and pull an all nighter. Not to leave you guys hanging, here's a few qview's just to tease. The packer All trimmed up. I probably took between 1.5-2 lbs off. I'm also a little rusty. Trying a new beef rub that's heavy on CBP, sea salt, garlic and onion powder, paprika, and chile powder And finally all rubbed down, getting ready to take a nap for a few hours. It already smells amazing.