The wife is from Tx, so I periodically have to branch out from my normal 'bama bbq and dig up a brisket.
It's not that I don't like it, it's just not a very popular type of meat around these parts.
On to the good stuff though, got a full cut, point and all, fat cap mostly intact. Bisected it for better fitment and so I can leave the point on to smoke for longer, rolled out a basic rub (brown sugar, paprika, onion, garlic, cayenne, salt), and let it set up for a couple of hours while I did battle with some hickory lump that didn't want to stay lit for some reason.
hopefully I'll wake up in 8 hours and things will be going along nicely