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Good Luck Tracy! And do let us know how yours turned out. Just cooked my 4th brisket flat using the HH method. Best one yet! Small flat weighed 6lbs. I rubbed with a "Modified" Modified Louis Charles Henley's All-Purpose Rub (as found here on TVWB: Brisket in Cooking Topics...

Looks good Jason! Hard to screw this up, but for myself, I've done a few "versions" that were just O.K. I think the original recipe is the bomb.

Well, Thank you Mike! The brisket was pretty good on the day of cook, and even better on sandwiches the next few days. My wife made some au jus, and with onions and horseradish on the crusty rolls, the sandwiches were awesome! This was only my 2nd brisket at high temp, and it was a winner both...

So others may learn from my mistake I waited too long to foil, and sure enough, it was dry. I foiled at meat temp of 172° instead of the 160-165° recommended here. I was afraid the bark wasn't what I wanted when I hit the 160° mark. I won't do that again. It still tasted good, and the wet...

Foiled for 45 min. Thanks! Resting now. Went with the "wet rub" http://bit.ly/tfctR ... looking great now.

My 2nd attempt at High Temp Brisket. WSM running at 350 deg for 2 1/2 hours. Do I really have to foil this sucker? It's only a 4lbs flat. Been so long since I did my 1st brisket, I forgot how I did it.

Mine also turned out great. I smoked it along with a turkey breast. I agree with DaveK, if you follow the recipe, it will be a success. http://picasaweb.google.com/lh...OAdQ?feat=directlink http://picasaweb.google.com/ho...#5305631692241166274

Wifey and I rolled out a lb of sweet italian sausage, placed a log of provolone in it and made our first fattie! It goes on the grill tomorrow with 2 butts and a chub of breakfast sausage. Wish I'd taken pics of it. I'll definately take pics of the whole cook. All this for my 2nd cook on the WSM.

What is the preferred meat for fatties? Bulk italian, sweet or hot? Or good ol' pork breakfast chubs (I love me the hot breakfast sausage)?

What are "ABT's" and "fatty"'s? Can someone tell this newbie ? I've seen these all over the forum and can't figure them out.

Congrats Vince. Save some of your pulled pork for this baked bean recipe: Barbie's Down South Baked BBQ Beans There's 3 pages of people going nuts over them. I haven't tried them yet, but I'm going to after my next butt.