Ok since my Yoshida's pork shoulder was such a success I decided to try and graduate the experiment to a Brisket. I aquired a 13 pound packer this morning. Seperated the flat from the point. Trimmed about 2 pounds of fat, but left a 1/4 inch of the cap. I have injected both pieces with a mixture of Pineapple juice and Yoshida's. The juice is really just to thin the Yoshida's for the injector. It's covered and resting in the fridge with a Q time of about 8 PM tonight. I am planning on making Yoshida's burnt ends with the point. I'm drooling already... Not planning on putting the rub on until just before the smoke. This is a first for me, but it has been suggested when you inject beef, that it's not a good idea to rub until just before the smoke. Well see how that works. I'll post the Q view after I get the Yoshibeast into the MES.