Well over the weekend I did more smoking then I have ever done and all in all I would say that it turned out to be a pretty big success. I did 12 pound whole packer brisket (and Burnt Ends) an 8 pound pork shoulder, 10 pounds of wings, and a few bacon wrapped chicken breasts.
So here is a look at the brisket after I did a little trimming to it. I trimmed the cap down to about 1/4 of an inch, and took a little bit of fat off the point that wasnt going to render down much. Other then that I left it alone.
Brisket after being rubbed with a simple Texas rub that was heavy on the black pepper.
Here is just a picture of the chicken breasts I did. I brined them in just a simple solution (water, salt, sugar) and then wrapped two slices of hickory smoked back around each.
The finished brisket. Turned out ok. Prior to this I dont have a lot of experience with brisket. Parts of it were a little dry but for the most part it turned out really good. (If anyone has brisket advice I would gladly take it)
These last two pictures are just a look at the final spread. I added a little BBQ sauce (Stubbs) to the brisket and finished it off in the oven just to add a little bit more moisture back into it. In the two bowl are the wings I smoked for about 3 hours, pulled them, and finished them on the grills. Once they were done I tossed them in a buffalo blue cheese sauce, and a North Carolina vinegar based sauce that was heavy on the red pepper flakes.
Thanks for checking this out everyone. I welcome any comments. Have a good one :)