I was over come with my studies. Had a brisket ready to go. Trimmed and slathered with Texas Pete. All rubbed up with Oakridge Black Ops And A dusting of Carne Crosta. Looking for a good bark. I was pretty aggressive trimming the point left about 1/4” on flat, maybe 3/8”. Overnight in coldest section of beer fridge. fridge. Hope to start the fire at 0500. If I don’t make it that early I have no problem forgiving myself. B&B Oak lump with a three wood blend of hickory, post oak and a kiss of mesquite. I’ll have all that laid out and chimney loaded ready to light cube. Tiernan SOB gets the call.