As mentioned in Blowing Smoke....Wally World had whole brisket on special so I grabbed a 12lb'er..My plan is to cut the point and make pastrami..(since it's good and thick)....In the past i've ground the rest for sausage...however...since you fekkers have got me into smoking...i want to smoke the rest low & slow (my first time for brisket)....It's Thursday now and I'm planning on Sunday dinner...please help a simple Aussie out with your best recipes...to late to order any fancy stuff...but I have a pretty well equipped spice cabinet. Using a MES30 and AMPTS.