But I am still around. Traveling back & forth from California to Texas & Missouri takes its toll on a person. But of course, my love of smoke has not diminished. I had some free time this weekend, so it was off to the Butcher's for a brisk. This one was 10 lbs @ $3.98 a pound. (So, does that say, PRIME CUT??) My before shots were corrupted, Boo Hoo, but the rest of my shots came out pretty decent. Enjoy. Of course, these are the mustard & rub shots. It was smoked with Mesquite for 1.5 hours @ 230°, then my temps spiked to 255° for the next 4.5 hours. I used my WSM 22.5 smoker with just water, no spritzing with the fat cap up. I pulled it at 165° to slice off what I belived was the point to make burnt ends for the first time in my smoking history. I then foiled & placed back on the smoker until it hit 200°, pulled it off & wrapped it in a towel inside of the cooler for two hours. The burnt ends came off at the same time, which was probably a mistake as they were a little tough. The total cook time for both was 6.5 hours. After the slice, placed in foil & back onto the smoker. This is the portion I used to cube for the burnt ends. They did not turn out as I had hoped. I had to finish them up in the over @ 275° for 3 more hours to get the desired tenderness I was shooting for. After two hours of rest time. Dinner was black-eyed-peas, kernel corn, cole slaw, a baked potatoe & the brisk. Thank you for looking.