Good Morning Smoking Meat Lovers! It's about 4:30am out here in Phoenix, Arizona today I'm going to smoke a whole Beef Brisket. Just finished firing up my Horizon Smoker pit waiting for the temps to level out and hold around 250 degrees then I'll get the Beef Brisket on the smoker. The Beef Brisket weighed almost 14lbs then after trimming her down she weighed just under 12 lbs wow. I did all my trimming on the Brisket last night and did a basic dry rub on it Kosher Salt, Black Pepper, Onion Powder, Garlic Power and little Paprika for color placed it in the refrigerator overnight and this morning I sprinkled a little Montreal Steak seasoning and just to top it off. :drool Here's a couple pictures for now I'll upload more photos as the smoke/Cook goes on throughout today :yahoo: