This weekend I will be cooking for a field day about brush control for The Natures Conservancy at their Independence Creek Ranch between Sheffield and Dryden. This will be Friday night thru Sunday AM. I precooked the briskets yesterday and will keep posting pics of the preparation. These briskets were wet with Worcestershire, coated with a mixture of seasonings, and cooked about 9 hours. I just had to square the ends up so I could be sure and get them sliced across the grain.