Well I recently smoked my first whole brisket. I used SPOG rub overnight, and smoked the beauty for about 8 hours with hickory and oak in my Highland offset, gave it a foil wrap with apple juice for three hours to an IT of 205, and let it rest for several hours. Sliced it the next morning in 1/4 inch slices I froze in bags enough for 2 sandwiches. Since then I've had a bad (good) habit of microwaving a serving many times for a sandwich with Miracle Whip on rye. Sometimes with a little lettuce. These sandwiches are stunning and wonderful. Beautiful meat marbling, tender and flavorful. Wow. My stack of bags is measurably smaller friends. And my email ad from Gordon Food Service has the same choice briskets on sale again for $2.89 a pound. Hmmm. Don.