14 lb. packer brisket on the UDS. Apple, Hickory or Pecan depending on what the Brethren think would be best. This is the second brisket I have done and the first one I had ZERO clue how to properly smoke a brisket, let alone a full packer. I thought it was over cooked, but after reading the great posts here, I now think it was under cooked. I have no party plans but I have a feeling the brisket will invite the neighbors.
BTW thanks to the Brethren for opening my eyes to "Q"