Finally bit the bullet and decided to try a brisket for the 4th- As I've got a MES 30", I ordered a small untrimmed packer, thinking I would trim most of the fat to do a drip baste, (Thanks Bear!!). The whole deal weighed in around 12 lbs, and I soon realized this was not going to fit in my MES. So, after looking at several posts about how to separate the point, I did my best hatchet job on it. It actually came off pretty good, as long as you take your time. The flat wound up at around 7 lbs, all trimmed up. I trimmed off all but about 1/8" of the fat cap, and let it marinate overnight in Goldbuckle Brisket Sauce, which a guy in line at the meat counter recommended. He was doing 4 butts & 2 briskets, so I assumed it wasn't his 1st rodeo....... Got up about 3 am, cleaned it up, rubbed with EVOO, then Jeff's rub (with about 1/4 of the DBS called for, as I don't like the sweetness it imparts), then prepped the smoker with AMAZN pitmasters choice, and 2 drip pans full of the fat cuttings. Hmm.... Ignore that last pic, can't figure out how to remove it. Them look like ribs to me.... I filled the water pan, and threw in a can of beef broth for S & G's.... Time for a nap. Hit the stall about 5 hours later, took about 3 hours to get through. Even dropped a few degrees. Finally hit 195 at 5PM, 13 hours later. I foiled it & put in the warming drawer for about an hour, then sliced & chowed. Everyone raved about it, I thought it was pretty good, super tender, nice bark. Not quite as smoky as I'd like, but I can chug liquid Smoke from the bottle.... Good as it was, I think I'd still rather have a nice Tri Tip rare!