Brisket. Recipe is a salt, pepper, garlic, paprika, chili powder, and Oakridge BBQ Habanero Death Dust rub. Cheap me purrs in in a leftover Bovine Bold rub shaker for dispersal. Gotta buy a regular one. Smoked for eight hours with Hickory splits in my offset smoker. Wrapped at 165 degrees and cooked until probe tender. Rubbed: On the pit: Sliced after it probed tender and a one hour rest: Passing the bend test: Is this what you are looking for? [emoji12][emoji74]