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The only problem I see is that those meat slices are supposed to completely circle the beans. LOL Eight hours would be worth it for those. Loren

I would have bent that hook a whole lot more. Every sphincter muscle in my body tightened watching that hook.

Back in the day (and even still today) ballplayers would rub down a new baseball bat with a hambone to harden it. That's how I got my name. You could try that but it would just be for good luck with a grill.

I would say pull it all and keep it warm in one of those big electric roasters.

Make the wife happy before cooking that rib roast! ;)

Thanks everyone. There's a lot of good info here. I'm doing a brisket this Sunday and I'll try to stay at 250 degrees or just above.

So here is how it went. No pictures. The brisket started out at 11.62 pounds but after trimming was probably about 8. First mistake was I trimmed too much fat off although I didn't scalp it. To help with that I laid three slaps of fat on top of the brisket while cooking. Oh yeah, I only...

Thanks everyone. Looks like Kosher salt and pepper wins the day. Let the beef flavor come through.

I'm going to smoke a brisket tomorrow. Does anybody use their baby back or spare rib rub on brisket?

Al, you must be my twin. Right down to the White Mountain freezer.