I was at my favorite mom and pop last night, and asked if they had any full briskets. The butcher wasn't in but the assistant made a note and promised to have one for me today. Well, I was not disappointed. They asked me how I'd like it prepared and I said I'll take it as is, and was then told, oh, it'll be 20 cents off a pound then.
So, I've got almost 12 pounds of choice beef to hopefully not fark up this weekend.
I plan on cooking at 275 after rubbing with Bovine Bold until whenever it's done. I've got my choice of apple, mesquite, hickory or JD oak, and also a little cherry and alder fine chips to mix in but I'm not sure which one to go for yet. Anyway, here's the briskie in the raw. Future updates to come.