12lb brisket tonight

So the plan was to fire up the stick burner today. The temp however has dropped and it's way too cold for that, so the food goes on the trustworthy EGG tonight.

Its all ash cleaned and loaded up to the fire ring with 3 chunks of cherry and 1 handful of chips for the smoke tonight. 

I went to restaurant depot today and picked up a 12lb angus brisket. It was a littler higher priced than choice so I'm assuming it's a bit better.

Normally I wake up and then I am slow to start my food and end up having to turn up the heat and rush it to finish. This one will be going on at midnight hopefully at 225 all night and will finish when it finishes. 

Lately I have been using a basic Texas salt and pepper rub on everything and it's starting to wear on me.  I always have left overs and the heavy pepper rubs don't go good with a lot of stuff.
  I will be making burnt ends from the point and making the Egg cookbook chili ( which is amazing) with them the following day and a more paprika, sugar, salt rub will taste much better for that. 

Started with half pickle juice and half mustard for my adhesive for the rub even though I don't think it has much of an effect. Then I rubbed with pellet envy rod greys rubs. ( I encourage everyone here to give them both a try.) I did a medium coat of most powerful stuff which is bold and flavorful with a little spice , and a light coat of zero to hero which is sweet. 

More pics to come as the cook starts later tonight.