My quarterly smoke-off competition with my department chair was canceled last week due to some scheduling conflicts (I think my boss just chickened out ); however, I decided that was no reason to deprive my students of the promised brisket. I provide the brisket -- they provide the sides, etc. I picked up a 13# packer... I did something new in an attempt to cut the cook time and add more smokey goodness: I separated the point and the flat. I usually smoke these puppies whole, so I am interested to see if there is any difference in the cook & the final product. I rubbed with Rudy's and black pepper and am smoking at 235* with a combo of hickory and ash woods. Here we are at the stall as of 11 pm: Been there for nearly an hour now. A total of 4.5 hours into the cook: I'm going to try another twist that worked really well with my last batch of PP: I plan on setting these in momma's crock pot on the low setting rather than foiling and finishing in the oven (as it will be a long night & I do not wish to disturb the neighbors with my smoker's creaky hinges at 2 or 3 am!). It's gonna be a night of interrupted sleep for sure... Stay tuned for the final result and the post final examination feast! More Q-view to come!