Learned a lot regarding #TexasBBQ at #Daynes in #Aledo last night. They were ranked #7 top BBQ Spot in Texas by Texas Monthly. My number 1 take away: I should leave it to the professionals and just eat theirs. 3 days to prepare a meal is too much for me. Other take aways choosing your #brisket, you want about 11 lbs and flat. In this area Costco > Sam's, HEB also great. Dayne's now uses "Top ¾ Choice All Natural" instead of Prime. Relatively fine pepper better than large kernels. As it will swell and fall off. Trim a lot. Shape matters as it cooks so you don't develop moisture on surface. Looked like an alligator head to me once trimmed. Season and let rest in fridge for 12-48 hours uncovered. 3 phases of BBQ cooking: Start low for about 4 hours at 170 to 220F until internal reaches about 165F Increase temperature to 250 to 300F until reaches 190-203F Rest for 4 to 14 hours, aiming to maintain 145F The way to make leans juicy is by having more time between 185 and 200F. Meat should stretch and yield to pressure, not rebound nor have tight grain. Wood doesn't matter as much as I thought, flow matters more. Large smoke stacks matter. Dayne's doesn't use green wood, nor Mesquite, which surprised me. Also, Dayne's just opened a restaurant in Japan.