First off, thanks to Chef JJ for his patience and advice. 10# whole brisket that I trimmed and rubbed in SPOG then I wrapped it tight and in the fridge at 8:00. Looking at a 2:00am start and would love for it to be ready to serve at 4:00pm. Wish me luck. :biggrin: One stupid question. The point is on the bottom right corner of the top photo?