Thanks for info. I hope not every day is Saturday. When i was working, Saturday was the Honey DO day and I didn't like it. So I like to believe every day is Monday on vacation.
As for brisket, the best brisket is the one that you smoke. Even a so-so cut of meat can turn out to be a masterpiece on the smoker. This is my 3rd smoker. 1st one was electric round that spewed more smoke out of the unit that in the meat but it served me well for about 8 years. I couldn't control the temperature in it though. The 2nd smoker was propane and I used it for only 4 years and could never keep the temperature constant nor could I get it over 200F, normally around 180F; this unit had no insulation and not well sealed. I had to open the door every 1/2 hour to add chips and add water to the pan so the rule of peeking really made it difficult for me. the new smoker is an electric digital, sealed unit with a small round chip dump. The temperature stays where I set it and it is wonderful. The cut of meat doesn't matter. in fact I would suggest you get a whole brisket (don't worry about the kind of meat), cut off the chunks of hard fat, trim excess fat off, rub heavily with a really good dry rub and leave it sit for 10 hours and then smoke for 20. Even the worst cut will be your masterpiece. GOOD LUCK. Actually that's one of the reasons they smoke meat was not just to preserve but to soften up and make good some of those old chewy bulls.
