Im still pretty new to smoking meat (and this forum), but i caught the bug. Smoked my first brisket last weekend and it was killer. Split the point and flat before throwing in the smoker last time. Burnt ends were amazing and so was the flat. Unfortunately, my guests ate it all and i didnt have leftovers. :( Im back at it again this morning, 3 hours into the cook. Smells good and the smoke is rolling. I messed up last time and didnt take pics of the finished product, so ill be sure to take some this time. I use Kenny Bears rub and let it sot in the fridge for a little over 24 hours. Here we go!!
