It all started yesterday when SWMBO wanted to know what I was going to smoke for the final day of 2009. Since I was already thawing out The journey begins with a bath of 4 cycles over 4 hours to reduce salt levels, EVOO rubbed in, first use of Jeff's Rub mixed with a small amount of Coriander (crushed) applied with a present from my wife, a cheese shaker that works perfect for rubs with larger items in the rub. After an 18 hour "meditation" in the fridge, wrapped in saran wrap. Now into the smoker, in a disposable pan to catch the juices, reasonably stable at 250* + - 5*, with hickory chunks in the smoke pan. At 4 hours 05 minutes, hit 160, into foil, added drippings and apple juice. Back into smoker to rise to 190*. Hit 190* at approximately 5 hours 30 minutes. Wrapped another layer of foil, then into a towel, then into a small cooler. 6 hours later, unwrapped for meal preparation. Was curious to see what the temp would be. I'm a believer now. A pull back for a look at this little beauty. I'll let the next three pictures talk for themselves. We've had Corned Beef in the past, done in the oven, and it NEVER tasted as good as this. Jeff's Naked Rib Rub was great. Murphy was not in my neighborhood, didn't even get a meat stall. What a way to end the year. My thanks to all who posted information on how to work your magic on briskets. It sure made my attempts successful. I hope you enjoyed my Q-Views as much as we did preparing them.