BBQ brisket. I think this thing weighed around 18lbs or so and I barely had to trim much fat off during prep, so it's mostly all meat. I seasoned it by rubbing the outside with yellow mustard and then coating it with a mixture of coarse ground bbq rub, turbinado sugar and some additional salt & pepper.

I lit my smoker grill at 11pm and expect to put the brisket on around 1am and smoke it until mid afternoon at 220degrees. I mixed some smaller hickory chunks in with all of the charcoal and will put a few nice big chunks on the burning coals just before I put the brisket on.