Here goes a brisket for the 4th of July Kind of. It's about a 12 pound packer. Not sure what I will be smoking in. But the temp will be in the 225-240 range. IT will be about 195 toothpick test for final. I will be making burnt ends with the point (if things go well the point will be the only burnt part). I will be cooking fat cap up the whole time. No foil till time for it to rest.
I rubbed it down with EVOO and my rub. Wrapped it and into the project fridge it goes.
I should have waited 10 min. before I took this Pic. for the rub to set.
More to come.