Sorry for the lack of good food pron (I get yelled at by my kids for taking pics with the phone. If I bring out the DSLR while they are waiting to eat, I am in deep trouble).
Anyways... 12 lb Brisket into the 22.5 WSM around 5PM yesterday, taken out at 9AM this morning @195 internal. No wrapping, my standard peppery beef rub and beef broth injection. Point separated and cubed for burnt ends (more rub and some homemade "steak" sauce. Flat into the faux cambro for a while. Flat out of the cooler and ends off of the smoker at 11AM.
Sides courtesy of my better half (AKA Mrs Sliding) were pierogi and sauerkraut (with braised country style pork ribs).
I am already looking forward to more of the same for dinner (except for the burnt ends - the kids and I had those polished off before the table was set).
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