On Tuesday we had our family's delayed Christmas party since a lot of our family members were working on Christmas day. My mom volunteered me to cook so I did a brisket and a ham. I started with a 16.5 lb brisket and probably trimmed it down to 13-14 lbs. My rub was simply Kosher salt and course black pepper. I used post oak and and tried to keep the heat around 275 degrees for a cook time of about an hour per pound. Every two hours I added a couple of wood chunks and checked my water tray. 2 hours in 4 hours in 6 hours in 8 hours in and read to wrap at 170 degrees Let it cook for 4 more hours and the temperature was right at 203 degrees when pulled. It looks a little dry in the photo but was not when we cut into it. Ready to be served with the pineapple, brown sugar and maraschino cherry glazed ham I smoke over cherry wood. Found out my brother's fiance took some pictures of the brisket all cut up.