I happened to make a stop into ATBBQ since I was nearby to visit family.  Serendipitously, it was Yoder day.  Andy from Smoke on Wheels and a bunch of the Yoder factory staff had about 8 YS640s cranking out Tri Tip, beef short ribs, pork ribs, brisket, salmon, turkey, mac and cheese, and I'm sure more.  Awesome folks there.

 Wow! Loved to have been there.

Just thinking of 8 YS640’s smoking together in perfect harmony gives me happy thoughts. 

...and no pics to share

Sounds like a blast though!!

Did you meet Chef Tom?  IMHO, he puts out the best You Tube videos, going to a level of detail not matched by anyone else.  I've followed each of his competition prep videos for Butts, Ribs and Brisket. My last brisket over a month ago was my best ever.  I would have been excited to submit the burnt ends and sliced brisket in any competition.

^^^ I'm fully addicted to Chef Tom videos. 

Question:  You followed his competition brisket recipe and mentioned the burnt ends.  Chef Tom separated the flat from the point before cooking.  Is it common, or best, to separate them before cooking or during cooking once the flat hits temp?  I want to try making burnt ends and his method looks great.  To separate or not to separate at the beginning?

Man I wish I was there. It sounds