I've decided that I'm having so much fun on this forum that instead of just posting all my pics and info at the end in one post, I will enjoy the journey with my SMF friends along for the ride. So, Monday night, I will start 4,12-14 Pound Briskets for a noon company lunch on Tuesday. I have just read the long thread Danny, KC5TPY, started and I am loaded with new information to make the next Briskets even better than the first. So, here's my pile of Hickory just waiting to be called into service. Will try to find some apple to go with this. Plan to start around 8 PM or so giving myself plenty of time. Using my stick burner offset RF. I think to keep things interesting, I will do one or two fat up and the others fat down with he point toward the heat end. I will do one of the fat down with SPOG and another with Jeff's rub. Should be an interesting experiment. How often do you get the chance to adjust variables on the same cook with different large hunks of meat.