I smoked a small packer brisket for competition practice yesterday, 10 lbs before trimming.
Injected with beef broth and Bragg's liquid aminos. Rub was pepper/salt/garlic based.
Did low/slow at 250f with hickory/cherry for the smoke.
Tonight I needed a quick dinner after my son's football practice so I warmed up the burned ends in some au jus and then diced them. Put it in a tortilla with Mexican rice, cheese, black olives, and green onion then deep fried it.
Topped it with some queso and we were in business!
It was a lot better than just driving through Taco Bell