Re: Here goes nuthin'
Savages! 23 lbs of smoked brisket cooked over 16 hours plus an hour and a half wrapped in foil in a cooler... gone in 30 minutes! In the feeding frenzy that hit once the meat came out of the cooler (and all the sides were ready), the wife managed to get some shots of some slices coming off and the first few slices as I plated them.
All in all, a very successfull and tasty first shot at brisket. Looks like the first of many more to come. I think I would prefer to only do one beast at a time though, especially in the Bar-B-Chef I've got - it was a little crowded.
FYI - from marinade to rub to mop to finishing sauce, I used recipes from about.com's "best odds brisket" with hickory chunk and was pleased with the flavors.