It has been a while since my last post, but that doesn't mean BBQ has slowed down. I've been smoking whole chickens, pork butts, baby back ribs, st louis ribs, and packer briskets. Trying different types of chunks has been fun as well, anything from hickory to apple, mesquite to pecan, I enjoy tasting the different flavors. Anyway in an attempt to improve my postings, I'll begin with my packer brisket for the 4th of July. I started out with an 11.5 lb packer brisket and began trimming it before putting it on the smoker. Added my Texas brisket rub and was good to go. I had to work in some rain, but overall it wasn't bad. I smoked it higher than normal, around 300 degrees with mesquite wood producing a good bark. Overall the brisket was good, but I have room to improve. I believe the higher temperature dryer out the flat a bit too much, however the burnt ends were delecious! I look forward to mastering this cut of meat.