Started with a 14 pound untrimmed brisket, injected with homemade smoked au jus from the prime rib cook a week ago and refrigerated the brisket overnight, then trimmed and also seasoned with Tatonka Dust. ----- Had the WSM holding steady between 235º and 250º the entire cook smoking with cherry. ----- Here is the brisket about 7 hours in just prior to separating the point and foiling the flat to go back in the WSM. ----- Burnt ends from the brisket point were made with Tatonka Dust, brown sugar, Blue Moon - Belgium pale ale and a little Plowboys Sweet 180 was added right before serving. ----- A hash-brown casserole and sweet corn brushed with garlic olive oil and seasoned with Big Poppa's Jallelujah Bacon Jalapeño rub on the grill with a foiled pan on burnt ends on the lower rack with the brisket was resting in a cooler, this brisket cooked a little over 11 hours. ----- Brisket being sliced... ----- and now plated... ----- and a close up for your viewing pleasure. Thanks for looking!