Found a Prime brisket at Sam's club and decided to see how they are so picked a 14lber up. I decided to separate the flat and pinot and make burnt ends and sliced. I can not describe how awesome this baby turned out! And only took 6 and a 1/2 hrs to get to perfect temp. I tossed these burnt end in some blues hog, brown sugar, and pan dripping with fat separated and put them back in for 15 minutes and WOW! Had a great day on the smoker. I used victory lane nutty pecan rub, course salt and pepper, and let set wrapped over night. Then at 165 I wrapped and pulled flat at 200 and point at 210. Letting flat rest in a cooler burnt ends are like wow.
