The first recipe I have settled on for International Smoke Day is Millionaire Brisket with Coffee and Beer Mop Sauce from Steven Raichlen's BBQ USA. The recipe is available online here. I intend to cook a 10 pound packer brisket using the high temperature method on a Weber kettle, removing the meat after 5 to 6 hours to rest and finish. Probable smoke wood is pecan, hickory and whiskey barrel oak.
While the brisket flat is resting, I will remove the point and use this method to create Burnt Ends (see photo). Both recipes will be firsts for me.