Smoked Brisket 
13Lb Brisket Marinated in a home sauce garlic butter/bbq over night. 6am start charcoal smoker with apple wood and mystique bbq wood chips at 225F. Add a Hickory Saskatchewan Dry Rub to the brisket and then Smoke brisket for 3-4 hour. Next tent with butcher peach paper for the remaining 7-8 hours  maintaining temperature and adding water to the steam bowl. Once done, let sit for 15 min and then carve into inch thick slices and serve with cheese platter, bread, and various dipping sauces. And a beer fridge stalked up outside of course! 👌🏻