Well as we get older, we're actually doing more cooking than hunting, but it's all a good time. Picked up this packer brisket at Walmart for about $26. I couldn't believe the price. I trimmed it up quite a bit and rubbed it with a modified SPOG recipe. (Smoked sea salt, and paprika were used) Wrapped and marinated in the fridge overnight. Came out really good. The point was super juicy and the smoke ring was real distinct. You can see where I scored the fat in a grid-like pattern. I think I ate almost a pound just carving it. Did a chuck roast too. These are a new fav of mine for a quick beef fix during a busy weekend. The marbling was awesome. For a Walmart brisket, I was VERY pleased with the quality, especially when you consider the price. That fat vein running through the middle had a waterfall of juices pouring down when I cut it. Here are some burnt ends. I wanted to make sure everything got ate, so I made a lot of stuff into finger food for easier munching while drinking. Close up... My buddy Dave makes killer tri-tip. This was the only pic we got before the vultures descended. After unwrapping this corned beef flat, I found it was two pieces held together at one small spot, so I separated it completely and had a little fun with the shapes. (Hey we were hunting in Michigan's "thumb", so why not?) Pork Butt and corned beef in the smoker. The corned beef was rubbed with dijon mustard and cracked black pepper. It was probably my favorite thing all weekend. At one point, the smoker was on for over 30 hours straight with various meats going in and out. I was very pleased with it's performance. Tried doing some smoked bologna. Turned out ok for an afternoon snack. The bulldogs (american and english) in a food coma..... Passing some pork tenderloin around the fire.... The guys telling stories...each one more outlandish than the last. It was a really good time. Oh yeah,....and we got one doe that weekend.