Picked up a nice 15 lb. corned brisket from Cash & Carry to smoke up for dinner! Trimmed the entire fat cap off - doing it Smokin Al style. Rubbed lightly with the seasoning packet that came with it and a mix of granulated garlic, onion powder, and black pepper. Set up the WSM with some hickory - there is another layer of wood burried about 2/3 of the way down in the charcoal. Corned brisket on the lower rack, fat on the rack above it. All tucked in for the night... time for bed! 7:30 AM.... ready to foil. Dumped a bottle of Killians Irish Red Ale into the foil with the brisket. Already looks good! Here is what the fat looked like after it all rendered out onto the meat. ..... St. Bernard puppy getting a crispy fat treat for breakfast! You can't see it, but her tail was going 100 MPH... lol. ...... that's all for now, I will post some more later on.