Hey everyone!! My name is Gene. I work full time as a machinist-fabricator and have a family farm in Ellington CT. We grow cigar tobacco And raise Herferds (plenty of Beef and oak). Naturally, I had to try smoking some of that beef. I started building an offset wood burning smoker last winter - Still not finished!! I bought a gas vertical smoker 3 weeks ago, set it up in our repair shop (can keep an eye on it & still get some work done). I've Had Great luck with it - Beef Ribs, Flank Roast, Pork Ribs, & even a couple of steaks! Going to try Brisket Friday. I have a question though : my brisket is too big for my little smoker and was wondering where to separate the point from the flank. Any input would be much appreciated! Thanks alot and happy smokin'.