Decided to do a brisket saturday night, kind of last minute. Rubbed down a 12 lb packer with my favorite rub, but went on the light side and added coarse ground pepper. No injecting, nothing else:
Put it on my OK Joe offset smoker using lump and hickory.
This was taken several hours (cant remember how long - coors light was distracting me haha)
Pulled it off this morning and it was FANTASTIC. I kinda wanted to prove to myself I could do a great brisket without a complicated rub (although I still like to do it that way!)
Not the best pics, we actually got rain this morning in Texas so I was a bit distracted :)