Ok, here are the pics. I was too tired and too hungry last night by the time it was done to upload the photos and post them. May have had a few beers in me, too!
The finished brisket
The seperated brisket. See, Crash...it was a whole brisket, just a small one. They had some at Wal-Mart that were twice the size, but I'd rather screw up 6.8 lbs of meat than 14.
I chopped/shredded the point. Not sure if this is what one is "supposed" to do, but that's what I did.
And, finally...the sliced flat.
It seems that I have to figure out the macro setting on my camera for better closeups. They're a bit out of focus.
Exactly what defines a "good" smoke ring? Is it the depth? The definition? Or a combination?