Yeah the brisket turned out better than I expected. I kept the temperature steady around 225 and let it rest for about an hour before slicing. The key is really patience and not rushing the process. I have been experimenting with different rub combinations and this one had a nice balance of sweet and smoky. Next time I might adjust the pepper content slightly though. Let me know if you want the exact measurements I used for the dry rub. I also tried a new method for the bark this time and it gave a great crust without being too hard. Really happy with how the smoke ring developed over the cook.

The wood choice made a bigger difference than I thought it would. I used mostly hickory with a bit of applewood mixed in. That combination gave a nice depth without being overpowering. Total cook time was about twelve hours and it rested for another ninety minutes wrapped in butcher paper. The internal temp hit right around 202 before I pulled it off. Everyone at dinner really enjoyed it so I will definitely be using that approach again.
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The raised bed garden is coming along nicely. I ended up going with cedar for the frame since it holds up well against moisture. The soil mix I used was equal parts topsoil compost and perlite. I have already planted tomatoes peppers and basil and they are all showing good growth. The drip irrigation system was worth the investment honestly. I can send you photos if you want to see the setup before you build yours. The drip lines run on a timer twice a day and the plants seem to really like the consistent moisture schedule.

I also added a layer of mulch on top to help retain moisture and keep the weeds down. So far it is working well and the plants look healthy. The pepper plants are starting to flower and the tomatoes are growing fast. I might add a few cucumber plants next week if the weather holds. Let me know if you want to come by and see it or if you need help planning your own layout.