Alrighty here we go...
Off the smoker, ready to be wrapped
Dandy smoke ring
Kept it simple - brisket, beans and some good 'ol ruffles
Overall I'm real happy with the way it turned out for my first attempt. The very tip of the flat was a bit dry but as I sliced further up the flat it was nice and moist and really tender. Flavor was great as well.
Any way to keep the thinnest part from drying out (assuming foiling or maybe butchers paper might help a bit)? Going to have some more sammiches tomorrow and then make a pot of chili.