I just pulled 20 of the creekstone briskets from the smoker. They were trimmed and seasoned yesterday afternoon and went in the smoker at 11:30 last night. At 7:30 this morning, I trimmed the points off and left the points in the smoker to finish cooking and brought the flats in to start cooling off.
I am really happy to be cooking the Creekstones again. A lot of that happiness is probably because that is what I have been cooking for the last 4 years and I know how to trim them and how they cook. But they are a more uniform product, and tend to cook more uniform when cooking large quantities and I think they produce a more moist product as well.