I apologize in advance for not having had the chance to snap those "money shots" while slicing the flat, but usually once I put the brisket on the table there are just too many mouths around me to feed and I just get busy slicing and serving. Anyway, I did a couple of briskets the other night and they both turned out great. One was a USDA Choice 13 pounder, and the other was actually Australian beef (it said Gold on the package) and 14 lbs. Meat went on the smoker at 1 am and was ready by 6 pm, my target cooking temp was 225 to 250. The smaller brisket was on a lower rack in my Backwoods clone smoker so it didn't get as much heat as the larger one on the top and I ended up having to wrap it for the last hour of cooking. I had always wanted to do burnt ends and this time I had enough time before guests arrived to try it. My only regret is not having used both briskets to make it; I only used the point from the Aussie brisket. The burnt ends turned out great and they were wiped out in an instant 😃 Here are some photos.