9 1/2 pound packer brisket was seasoned with Tatonka Dust and turbinado sugar, and was smoked with cherry chunks and lump charcoal at 250º. Total cook time was 7 hours with a couple hour rest time before slicing. ----- The point of the brisket was cubed up for burnt ends which were seasoned with more Tatonka Dust seasoning, brown sugar and a little Blues Hog barbeque sauce. ----- Brisket flat coming out of the foil. ----- Slicing the brisket flat. ----- Sliced brisket, burnt ends and a potato/veggie mixture for a side. Thanks for looking!