Had our godson's parents over for our weekly get together. We were at our house this time so I decided to through a brisket on. Don't have prep pics but I rubbed it down heavily with Billy Bones rub, which is a little sweeter than normal. Put it in at 8am at 235 with hickory, foiled it at 167-ish, took it to 191 and then rested it. Also, cored a Vidalia onion and stuffed it with butter, minced garlic and rub. Brisket being sliced with my "1970's technology", as my buddy calls it The onion after 3 hours. Dinner is served with asparagus, corn and broccoli/cheese rice. Dessert was homemade banana/mini chip ice cream. Enjoy!