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Message: <blockquote data-quote="Knifemaker" data-source="post: 1470778" data-attributes="member: 1075">Well as usual, we are again not going traditional for  Christmas dinner this year.I scored a nicely marbled brisket point, along with a certified angus flat. Do to the prediction of rain all day tomorrow, I nixed my original idea of doing them in my UDS and instead will be using my pellet smoker, which I’ll have to position just inside the garage. I have injected the crap out of the flat with beef broth, and dry brined the point with salt, fresh ground pepper, and a local beef rub. I’ll be cooking them at 250°F and wrapping them for the stall with pink butcher paper.Photos to follow….</blockquote>