"This might be better than bacon!" This from the person who launched my down this path, when gifted a little burnt ends this AM... About a 7 pound brisket, purchased from the last real butcher within a reasonable driving distance. Injected with a mix of vegetable broth and bourbon with a little rub mixed in, then brushed with the same and rubbed. 24 hours in the fridge then into the smoker at about 19:00 local time last night. The rub is a modified version of a recipe I googled up, hoping for sweeter and less heat than Meatheads Big Bad Beef rub: Brown sugar, salt, Hungarian hot paprika, onion and garlic powders, and a little cayanne just because. AMNPS with 50/50 mix of hickory and oak. 235F for the first five hours courtesy of my recently hacked together PID control on the LP smoker, then brought inside and finished in the oven at 235F for three hours, crutched at 250F for a few hours, then finished sans crutch at 250F for a few more hours. Pulled it at an internal temp of 180 (to accommodate the reheat today) at about 05:00 this AM. The drip pan / water tray was half veg broth and half water, which was then collected, screened and reduced with a cup of bourbon and 1/4 cup of apple cider vinegar. Q-View to follow the office party luncheon today. There may be gratuitous photographs of smoked cheddar and pepper-jack, and almonds. I am WAY to good to my co-workers!