I am finally getting the time to post this. We had a house full until yesterday. A huge thank you to Chef Jimmy J for his suggestion of folding the flat to get this monster to fit in the MGS 30. First off, I know that this method is not condoned here due to the fact the intact muscle was cut and pierced. I took every precaution I could during the prep. I sanitized all the knives, the cutting board, the pans, and even the meat drawer in the fridge. Of course I used gloves. I trimmed it way down of almost all the outer fat, including the deckle between the point and flat. Our daughter and her hubby are lean freaks, so I wanted a good presentation out of the foil and onto the cutting board without a bunch of fat sliding around. The top piece of the folded flat did get dry, but this was due to a few of my own screw-ups. If I do it again I will either separate the point from the flat, or flip it over during the foil or rest time. This had to go on over night to free up space for some BB's and a spiral ham. The monster: Trimmed and ready to fold. SPOG into the point before tucking it under. SPOG inside the fold. Nice and even. Ready to spend the night in the fridge. MGS is ready with Hickory and Cherry, and an au jus pan with onion, celery, rosemary, thyme, and tarragon. Cooking notes: Into the smoker at 2:30 p. m. @250. Went out to Christmas Eve dinner. Just before going out to dinner. Home at 7:30 p. m. Probed it and had an IT of 151. 5 hours and well above the danger zone. Lowered smoker temp to 225 or so. IT stalled for almost 2 hours. Once it started climbing I went to bed. Woke at 1:00 a. m. and IT was 172. Even in my inebriated state I knew it was cooking too fast so I went out and lowered smoker temp as low as the MGS would go. @ 3:00 a.m. the Maverick read 180 Q temp, meat IT 165. This was my first mistake. I should have foiled it with the au jus at this point. My pillow had other plans for me. I woke back up @ 5:00 a.m. and IT was back down to 160. Foiled with au jus and into the oven @225. After an hour the IT climbed steadily until 195. Double wrapped and into the cooler with towels. Going into the oven. After filling the Q up with the BB's and ham, and several hours later, the IT was getting close to 165, so I put it back in the oven set at 170. Mistake #2. I should have flipped it over to let the top side soak up some juices. The point was incredible! Very juicy and loaded with flavor. No fat to trim off so we got all the spices and moist bark. You can see the first cut of the top flat is dry. The point and inner flat sliced and thoroughly enjoyed by all! The leftovers heated up nicely in the au jus in a saute pan on the stove. Wife said it even had more flavor than the first day. Personally I enjoyed the flavor of the point much more than the flat. Does anyone know if and how I can buy just the points? What do the packers and/or stores do with the point when so much brisket is sold as a trimmed flat?