Tagged along to the grocery store with the wife yesterday and snagged a 12 pound packer for my final 2006 smoke . Took some pics of the process and thought I would share with everyone. Here is the brisket still in the cry o vac bag, After the rub, I like to score the fat cap. It seems to be less greasy that way, Laid a charcoal and hickory chunk "Minion method" fuel supply in the BSKD and also lit my pilot in the smoke chamber for later. Lit a chimney of Royal Oak to start my fire with, Mixed my mop, Poured chimney of coals on top of coal bed. Put brisket into smoker, plugged in the thermometer probe and shut door at 6 PM Saturday night. Set my thermostat for 225* so heat would stay constant after fire burned out. Temp was at 170* at 11 PM and I went to bed. When I got up at 5:30 temp was at 199* and I pulled it, foiled it and am letting it rest. Thought a step by step photo show might help someone on their brisket smokes. Hope everyone has a safe and happy new year.