- I inject the brisket the night before (after I trim) with beef stock. -- how much?

- I always smoke the whole packer. I buy mine at Schneider's Meat's in SLC. -- Why does the flat behave differently if attached to the point than by itself?

- I leave a quarter inch of fat on the bottom when possible and always put it fat back down -- Most recipes say put the fat side up, why do you do it down?