ok I smoked my first brisky this weekend, and I'm not sure I'll ever do it again. It wasn't bad, but not nearly as good as pork!! I took some artistic liberties with the point. I threw it back on the smoker for another 8 hours yesterday to make something like burnt ends. I did not cut the point in to small chunks rather I cut it in half added more season and called it good. I put them in the fridge for the night wondering what to do with this extra smoked mix of fat and meat. Then I thought ... Chili!!! hey its still cold here might as well cook something warm. So I pulled the meat and seperated out the fat from it and put it in my chili pan. I added a few chunks of fat and bark to give it some zing. Right now it is on the stove with nothing other than water and chili powder added, going to let it cook out some of the fat then skim it before adding the rest of the goodies. Stay tuned as I progress thru this experiment!