"Double Deckle" brisket

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I don't know if this is a common thing that I've *mostly* missed, but I seem to recall somebody refering to double smoking the deckle portion of their briskets.[p]I had a couple of these in the cryo-unit from BBQ's past, so I thought I'd give it a go.[p]I trimmed some of the fat off (this included some of the bark, but I wanted the fresh smoke to get in there!), and have them puffing away at about 200 right now. I figure I'll leave them there for a few hours, and then look to pull them for beef sammiches all week.[p]I'll let y'all now if this is wonderfull or a waste![p]bc

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<p />bc,[p]So far Sooooooo good![p]This photo is from right before I pulled the meat off the egg, let it cool, then shredded it for some great sammiches all week.[p]As you can see, I cut the two deckles I had into a few chunks to soak up even more smoke. It worked like a charm.[p]Made up some vinegar-sugar-honey-spices-smoked habanero sauce (no evil tomatoes!) to top it off as well.[p]The bread is almost done baking, and I can't wait for lunch tomorrow! Hmm, maybe I wont... [p]bc[p]