Around 11:00 I started prepping for the cook. Large brisket to me anyway. Coated and rubbed and let it set. Into the smoker just before midnight. So here we go!! Rubbed with love.. at about 9am it was time to split the point and the flat. that is all smoke my friends... coated with my rub brown sugar and my wifes bbq sauce. MAN CANDY! or burnt ends...two more hours in the smoker and they were to die for. Got a great smoke ring but my foil leaked while resting and the tip was a little dry. Not to worry, the pan still had the drippings and I added a little beef stock to it on a slow simmer for about 5 min. Was the best brisket so far. Great flavor done with Lazzari Hickory and some local cherry. Thanks for coming by to check this one out!!!