No pics, sorry. My best friend retired as a fire captain last week and his wife asked if I could do a brisket. Happened to have a 14 pound monster in my freezer. Started on Thursday brining it for 24 hours in a solution of salt and pepper. Took it out Friday morning and cut off 2 and 1/2 pounds of extra fat off the cap. Made a slather of Worcestershire sauce, Montreal Steak Seasoning and Famous Dave’s Rib Rub. Hand rubbed it down and put in the fridge. I got up 2 am Saturday morning and got the smoker going with some bone maple for flavor. Monitored the heat until it was stable at 215F, then went back to bed at 4am. Woke up at 7am and checked it. Had a nice bark but was starting to dry out a trace. So at 8 pm I foil wrapped it and put it in the oven at 210F until the party at 3 pm. Wish I had taken a picture. Was the best brisket I have ever done. Moist, flavorful, and with a beautiful bark. My friend was appreciative. None left, dammit!