Started the brisket at 2:30 this morning. I separated the point and flat and made a rub of brown sugar and Spicy Montreal Steak seasoning, after 4 hours I wrapped the flat and put the point in a covered pan with beef broth. After the flat hit 203 degrees I pulled the flat off and wrapped it in towels and am letting it rest for about 3-4 hours. I pulled the point off and drained the broth and separated the grease from it and cut up the point into cubes. I mixed up a little bit of bbq sauce in the broth and poured it over the cubes, then drizzled and brushed a little bit of bbq sauce on top of the cubes and put it back in the smoker for another 20 minutes to caramelize the sauce. Here’s the result: The brisket will be devoured in a few hours. Pics coming.