Well here it is my first brisket. Just picked it up a hour ago. Don't have time to take it out of the cyro as I have to head off to work soon. When I get home tonight it will get trimmed if I think it needs it and slathered and rubbed up for tomorrows smoke. Being this is my first one I don't know what I'm looking at. Any comments are most welcome. Fat cap: Flip side: I will post qview as I go along. Unless the end result is to embarassing of couse. Well Here it is out of the cryo. I didn't trim or seperate the point because to be honest I didn't know where to start. I rubbed it down with the brisket rub of choice and plastic wrap over night. Early tomorrow morning I plan to sather and add more rub before it hits the smoker. The only place I could see trying to trim is I could have shaved the fat cap down some off the top. But as the fat cap tapered towards the side of the brisket it started to thin rather quickly so I just decided to leave the entire thing on as a bit of insurance against heat spike. Other than the fat cap shown in the pic above there wasn't a whole lot of fat. So tomorrow the plan is once the slather and rub is applied I will position the brisket with the fat cap facing the firebox end and the thinest portion of the flat towards the exhaust end of my snp. I plan to spray during the smoke every hour or so depending on temps. I plan on running the smoker between 240 and 260. Once cooked will the point more or less seperate itself from the flat? I couldn't really see a definite seperation of the two as it is. I would have had no idea where to make the cut. Any tips on this would be appreciated.