My family helped ace off the last set of briskets, so I nabbed two $1.88/lib briskets at Cash-n-Carry in Eugene, OR. Besides being my first over-night smoke, and the Maverick wireless thermometer with min/max alarms worked great, my wife and I also want to contrast 2 rubs that came from the web. I'll let the pictures do most of the talking. By a fair amount we enjoyed the first rub, as it had a far more complex flavor that enhanced the mesquite smoke. The second more-basic pepper rubs tasted like, well, pepper on beef (not bad, but not as thrilling). The meat came out moderately tender, even after 4 hours of resting, but I think I chickened out on letting the temp go beyond 190F. My rookie effort with select-grade briskets was slightly more tender than these choice-grade briskets. --SiletzSpey EDIT - I posted 300hx800w pictures, but they came out small. Sorry. What's the best image size to post?