I am glad to see this back to the top. I really appreciated this tutorial. I used this for my flat last week and it turned out a very good brisket. Mine may have been a little overdone, but that would be my mistake. Great post!
I am really looking forward to doing the packer. Does the point have to go back on the smoker that day or could it be frozen as is and they finished at a later date?
Thanks for taking time to do this Chris!