I went to the store the other day thinking I would just purchase a flat, as I had never tried smoking brisket and wanted a practice run before doing one for my birthday next month. Well, the store only had full choice grade packers, no flats. I decided to take the plunge and picked up a 13lber. After watching the UFC fight tonight with some friends I came home and prepped the brisket. I followed the instructions from a Franklin's Barbecue YouTube video and had minimal trouble trimming the excess fat off. Removing silver skin is hard though and that is something I need to perfect. For a rub I went with SPOG, even though salt and pepper seems to be more traditional (especially for you Texans). Wood wise, I went with pecan even though my buddy from South Texas said mesquite or oak. I think I just prefer milder woods and I think the pecan will come out good. Here is a picture of it trimmed, rubbed and ready to go: It has been on since 2am here on the West Coast and I'll be up most of the early morning making sure the WSM is running properly. I'm trying to keep it between 225-250 and right now it is sitting right at 240. It will be a long night and day, but it should be well worth it. ABTs and beans to follow later. I will post more pictures as they come. Thank you for looking.