Good afternoon everybody! So last weekend a best friend of mine invited me to pool party/BBQ at his apartment complex in downtown Ft. Lauderdale with some new friends of his. Needless to say the environment was a "post college young professional" party, which in mosts instances means beer, frozen Bubba burgers, and Johnsonville brats. Not that I have anything again the three (especially the beer), but I wanted to step my game up and blow this group away.... In comes the brisket! I found an excellent deal at my local grocery store on a 13lb full packer for about $1.25/lb! Couldn't pass it up! Since the party was Sunday, I decided to do an overnight smoke Saturday evening (yes, I'm a night owl). I gathered up as much of the excellent information off this kick-a** site and went for it! I trimmed off the fat (left about 1/4 inch of the bottom), rubbed it up with whatever I had and threw it on the UDS at about 2am. I used lump charcoal and hickory (not sure if that is the best wood for the job, but its what I had) and got my baby running at 225. At about 6am the temp was around 140 degrees and left it for another hour till it reached 160 degrees. Shortly after the packer was foiled with some beef broth. After the puppy reached 190-200 degrees at about noon, it wrapped it in some towels and chucked it in the cooler for a nice nap. So..later that day at the BBQ when we all nice and buzzed off PBR and some craft brews we decided it was time to eat. The grills were fired up with the typical crap guys who can't cook bring (i.e. frozen burgers, hot dogs, chicken breasts right out of the package, no seasoning, etc). Meanwhile I was serving to about 15 people who had no idea what I brought and I was also shaking since this was my first attempt at a brisket and didn't want to serve jerky. Anyway, once I pulled this baby out of the cooler...mouths dropped! After cutting it up...it was devoured faster than a donut at a fat camp! It came out great for a first time! The hardest part was educating the pepole who thought that the pink meat was raw...like I've invented a way to cook it from the inside out! So, it was enjoyed by all, and now I'm known as the local pitmaster of this group...mission accomplished! Enjoy the pictures...GO DOLPHINS!!! 13lb Packer... All rubbed up and ready to go! Ready to be foiled... And the money shot!!! This was taken about half way through the cutting process...people kept stealing pieces!