I don't have any pics, but I was pleasantly surprised by the outcome of my first brisket. I'm not sure of the terminology, but one side was lean and the other side was exceptionally moist. The boys devoured it in record time, so no leftovers, dang! One thing was I was surprised by was how much fat I trimmed off of it. It took about 10 hours @225, wrapped, in double foil at 168, I was gone when it hit 160, and pulled at 201, rested for 1 hour on the counter, still in foil, sliced very easily, then annihilated it!
Charlie