Weighting in at 16 pounds, in this corner is my second brisket of the month. I always use a dry rub of select spices hand mixed by my Missus, made sure no spots were missed, covered with foil and placed in the refrigerator over night. Got up this morning and began warming up the pit. Enjoyed a cup of coffee while cooking some bacon and pancakes over the fire box. (Sorry no breakfast shot this time) After eating and getting the temperature regulated it was now time to get the beef on the pit (it's what's for dinner) At 200F and being fueled by red oak, the brisket was placed into the pit with the fat side up and will remain that way throughout most of the process.