[Nickhead]

have an idea: what if i smoke it as a slab for a few hours, THEN roll it, smoke it, then maybe wrap it?

ETA: i know no one is going to be able to reply soon enough to impact this cook as in ten hours, it will be on the smoker. it will be nice though afterwards being able to talk about it.

expanding on idea: given its not a true brisket, i am going to roll it, but i will too line the inside swirl with smoked bacon strips, maybe some fresh herbs, we will see.