Brisket rubbed over night and then another thin layer just before going on:
And we're on the smoker!
Yep...every brisket and butt seems to have a mind of its own. Going great so far...keep us posted!
Here's the last pic from last night after spending time in the cooler for 3 hours. It was still 150F after that long. The pictures don't really do it justice. Very juicy, tender, and perfect amount of smokey goodness.