Smoked a 16.5 pounder yesterday...turned out to be my best yet! Trimmed it down about 2 pounds or so, rubbed it down with salt, pepper, paprika and garlic powder. Threw her on the smoke for about 17 hours until the internal temp was 190. Foiled that puppy up and threw it in the cooler for about 90 minutes before slicing. I am very self critical and have to say that it was the best brisket I have had. Other than keeping the smoker temp right, I didn't touch the brisket after setting it on the grates. No flip, no mop, no rotating. Just sat the point toward the fire box with the fat cap up and let her smoke with a mix of oak and mesquite wood on the coals. No pics...sorry! Had some hungry company that wasn't too keen on waiting for a photo shoot. Gonna chop that point down for a little egg and brisket breakfast casserole. If you haven't done that with your leftover brisket...highly recommended!