The snow missed me entirely, but I set up in the garage regardless... The wind would have wrecked havoc with the propane upright. I added the following to the review of AMNPS, pasted here for simplicitys' sake: The rub was a modified Meatheads' Big Bad Beef Rub: http://www.amazingribs.com/recipes/rubs_pastes_marinades_and_brines/big_bad_beef_rub.html The rub was heated up by adding a tablespoon of white pepper and two teaspoons of hot Hungarian paprika. Brushed the brisket with EVOO and liberally dusted with rub, followed by twelve hours or so in the fridge. I used the Texas Crutch, suspending the beef out of the liquid by floating a rack on top of a few upturned stainless steel table spoons. The liquid was about half and half commercial low sodium beef broth and Harpoon IPA. I also injected this into the cow. It was three hours or so in smoke, another hour or so after the smoke petered out, into the crutch when it entered the stall, and crutched until it broke 200F (another hour and a half maybe? I wasn't paying attention.) Another 45 minutes out of the crutch and then it was wrapped in foil and placed in a small insulated cooler bag in the way of faux cambro resting. Now, its' important to note that I avoid beef in my diet due to a digestive health problem... I've not had any whole cow in four years, and even hamburgers have been few and far between. This brisket was so tender that I feared not and dove right in. OMFG and a bunch of other internet acronyms that you don't pronounce in polite company. This was my brothers birthday brisket, and it wasn't plated long enough for pictures! Next time I'll have to schedule a photo shoot and share a Q-VIEW.