I made the Millionaire Brisket as part of my International Smoke Day feast yesterday. This is my 10 pound packer after trimming and rubbing.
After the flat was cooked to final temperature, I split off the point and returned the point to the grill in a pan with the juices. I later cut the point into cubes for burnt ends. The flat was foiled and left to rest in a cooler.
The finished flat is in the foreground with the burnt ends in the aluminum pan next to it. The burnt ends were a huge hit at my party, they disappeared quickly. The flat was moist and also received a lot of compliments.
My critique. The brisket turned out good, but I am not a fan of mop sauces. When I mopped, a lot of the rub got rinsed off the meat. I also think the moisture from the mop keeps the bark from developing on the flat.
The above images are also on my Smoke Day blog
and can be enlarged there for better viewing.