Went to Chef's Store and picked up 2 Briskets.

Did the following:
1. Brisket was injected with Kosmos Reserve Blend Brisket Injection
2. Into fridge overnight
3. Rub with Pitmaker Don Brisket Rub
4. Onto Blaz'n Grid Iron Pit around 9 PM @ 180 degrees. Used 1/3 Lumberjack Maple, 1/3 Lumberjack Cherry, and 1/3 B&B Hickory Pellets
5. Augment with Blaz'n Smoker Pro
6. Around 8 AM or so put Briskets in foil pan and added can of Beef Consomme. Covered with foil lid
7. Turned up pit to 250 degrees and cooked until 205 degrees. I normally go to 198 but they needed more time
8. Remove point from flat. Flat into Cambro to rest
9. Cut off point and made burnt ends (Daughter loves them). Put back on pit for 2 more hours.




Was one of my better cooks. Loved the flavor.

 Excellent!

That looks terrific, nicely done.

Looks great.  Did you slice by hand or with an electric slicer?  Where are the pics of the finished burnt ends?

Sliced by hand and I still have all of my fingers 

Where are the pics of the finished burnt ends?

These are the finished burnt ends. Daughter doesn't like them with BBQ sauce. I just render out the fat in beef consomme.

Beautiful! Take care of your fingers and hands