Brisket turned out pretty good! The cut I chose had a point that was way too high as it was about 3 times taller than the flat. Loved the seasoning with Hefer Dust and the burnt ends were amazing!
Nothing yet. I will put a light coat of olive oil on it and then season it with Bens Hefer dust and let it sit for 30 minutes. I will smoke it at 250 degrees for 6-8 hours before I wrap it in butcher paper until it hits 204 internal. I will update with how it goes.