I've really gotten good at ribs, and have been wowing my friends and family. Now it's time for something harder. We joined a local CSA (Community Supported Agriculture) and get meat and veggies from a local farmer. The meat is grass fed and all natural. I'm kind of worried about the brisket smoke tomorrow. It is VERY lean, and the fat cap has been trimmed. Here are the preparation pics, I'll post the finished product tomorrow. It surprised me how red this meat is, and how lean it is. I'm scared it's going to be too dry. It is 3.6 lbs, so I'm estimating ~5 hours tomorrow. The plan is to put it on at ~225 until 165, then foil until ~195. Hopefully it will turn out well. Here it is rubbed down with mustard, this thing barely has any fat on it at all. Here it is rubbed down, and then wrapped it in plastic wrapped to rest in the fridge for the night. I'm excited to do my first brisket, been loving smoking meat since I started last summer. The goal this year is to smoke/grill all summer. So far so good. I've smoked ribs 4 times already, and grilled out 3 - 4 times a week so far. I quickly threw the rub together with what I had, onion powder, garlic powder, paprika, chili powder, brown sugar, and steak seasoning. Tasted pretty good by itself, so hopefully it'll be good on the meat. lol. Thanks for viewing, wish me luck and get ready for some QView tomorrow. It goes on the smoker at 2:00 PM. Here is the brisket 1.5 hours in, doing good so far. Got the temp down to a controllable 225 and IT is 128 so far. Looking good so far.