This morning I sectioned/prepped a beef brisket for smoking. The brisket was seasoned with salt, cracked pepper & a light dusting of our ranch rub. It went on at 1100 hrs (over post oak & hickory coals @ 225-240 degrees) so it should be ready at supper time... It's hard to maintain a constant temp due to it being pretty windy here today (15-22 MPH) but I'll get 'er done... They're at halfway point here: The side dishes will be scalloped potatoes, pinto beans, asparagus & homemade bread.