Brisket & bologna

Thanks to Skee & Russ the brisket turned out fantastic... Mostly stolen from a post on the eggnation blog (http://eggnation.blogspot.com/2007/10/brisket-to-go.html) I rubbed the brisket with some John Henry's Pecan Rub (Jack Wills) and let it sweat for about an hour while the smoker got up to temp (225 degrees). Added some apple wood (actually, all that I had left) and added the bologna and brisket to the Egg and let them both cook for about 5 hours. At this point I removed the bologna & wrapped the brisket in foil and added the special sauce (follow the link above) and brought the smoker up to 350 for about 2 more hours. By this time it was gettin close to dinner time and the meat was nice and tender. I let it rest for about 30 minutes before cutting into it as you can see above. I was very happy with this method as it only took 7 hours to cook and was very tender and moist.