I usually get a brisket, from my butcher, cut right off the plate. This week I drove about an hour past my butcher to buy a case of cryovac packed briskets. $3.00/lb
I threw all but one in the freezer.
A little trimming
3 layer rub: PopDaddy's Butt Glitter, Dirty Dalmatian, powdered Prince.
I Fired up the UDS at 3:00am. 14 hours at average 275F.
1 1/2 hour rest, and voila
A little slicing.
Lit my ECB to cook some taters with EVOO, and garlic/herb spice, and served with some 'slaw.
There is 5 lbs left for sammies.