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Message: <blockquote data-quote="Tony" data-source="post: 159486" data-attributes="member: 1">Yea, but you need to look deeper grasshopper!! So just put a full packer brisket on the smoker. I did separate the flat from the point before we froze it a few months ago. I know, been a while lol. Never thought it would be that long before I could smoke this sucker. But, the smoker is sitting at 276ºF right now, it's been on about 30 minutes and with the point and flat separate it should smoke in about 4 hours to my desired tenderness. Then I get to take that point, cut it up into cubes and make some burnt ends. Going to be awesome!!! I also had the wife pick up 3 turkeys after the holidays. I think the most expensive one was about $6.00 and they are about 17lb's. Not too shabby. Going to smoke those suckers too lol. In due time.</blockquote>