Just thought I would drop a note and introduce myself. I've been lurking for a month or so and decided to join. My name is Bret and I live outside of Houston near a small town called Richmond. Kinda the best of both worlds where it's still like the country but shopping and stuff are only 10 minutes away. It'll change soon, you can hear the bulldozers on the horizon. Anyway, I got a Char Griller Smokin' Pro w/SFB for Christmas after much whining ! First thing I smoked was a butt which turned out okay. Didn't cook it long enough (ran out of time foolin' around) and it had too much smoke. Next was 2 racks of Kansas City style ribs...yummy! Right now I have a 9 1/2 pound brisket which I started last night at midnight. Finally got past the 156Â° plateau and temps have been slowly rising since then. Anyway, this brings me to a question... is there an easy way to explain how to slice this brisket up? I've watched the guys in barbeque restaurants take out a newly smoked brisket and start slicing at an angle so that their slicing against the grain. What I don't understand is how they can tell the way the grain is running when the meat is covered in bark? Are there any tutorials online you can point me to? Thanks folks for any replies.