Yesterday I picked up a close out slab (believe it is a point) that weighed little over 2 lbs. The butt is almost 8lbs. Seasoned the brisket up with pepper garlic and salt. Rubbed the butt down with 3 different rubs. Used up a few that I had little left. Not really to sure of all the ingredients but they are very similar because I'm usually making just some kind. Sugar, salt, onion, garlic, ancho, chipolte, paprika. Will continue with pictures all day. Cooking at 225.