My dad was @ Sams Club on Sat and I asked him to have them cut me a brisket point. I wanted to cook some burnt ends, but didn’t really feel like the flat. Loaded up the kettle w/ Royal Oak around the Vortex. This is the first time I have tried lump around the vortex instead of briquettes Found out I was out of wood chunks as I loaded it up. Luckily I found a bag of hickory chips in the shed. Sprinkled them over the lump Used a starter cube on one end 10 mins into it Put on the injected brisket point. I used Butcher BBQ brisket injection for this one. Then just Salt & CBP for seasoning Sorta hard to see, but got good clean smoke goin Once it hit 170 I put in a foil pan w/ Stubbs Pork, Tiger Sauce, and some unsalted butter Temp holding. A little more maintenance than w/ briquettes, but definitely smelled better. Sliced real thick before cubing up. Good bark & smoke ring I had to sample at this point Added some Mad Hunky & Brown Sugar, and a good pour of Webers BBQ Sauce (Sweet Molasses) Back on the kettle Done about an hour back on After a couple samples, I had to vaccum seal the whole batch for our Thanksgiving Potluck we’re having next week.