Ha! Looks like I'm in good company, seeing all the great briskets done this weekend. Well done, everyone!
Here's mine: Had a friend up from Phoenix, so that was the impetus.
Started out with about a 10 lb. brisket, after trimming.
I had a little of Jeff's Texas Rub left, but not enough for a whole brisket, so I just added some more salt & pepper.
Decided to forego my electrics this time and go Old School on the Weber. Got the brisket on promptly at 6am, which turned out to be a bit early.
This kept a steady 250° for the whole cook. In fact, it only took 6-1/2 hours to become toothpick tender, and I still had about 1' of charcoal to go.
For sides, I made some of Dutch's Wicked Baked Beans...
...and tried a new potato recipe from the BBQ Pit boys. Really, really good, these things. I won't post a link out of deference to Jeff, but I highly recommend you go to YouTube and try these out.
Out of the foil. This rested for about 7 hours, wrapped in towels in my cooler, but was still piping hot when sliced.
Sorry, at that point I dropped the camera and picked up my knife, so no pics of the slices or plating, but they did have a nice smoke ring going. Not a bad effort, if I say so myself. We ate so much, we completely forgot about dessert!