So I have been hunting for a full packer brisket and still can't find one. I went to Costco on Saturday and all they had were flats (and the butcher said that's all they ever get). So I sorted through them and found the one with the most fat that was about 7.5 pounds. I planned on wrapping in butcher paper but I forgot to buy some when I was at the store so I resorted to foil. I slathered it with some steak sauce and rubbed it with S&P. Smoked at 250 until it got through the stall then wrapped it with foil to catch some juices. I probe tested it for tenderness and pulled it at 205 (right at 7 hours on the smoker). Looking back it probably needed another 20-30 minutes as some of the connective tissue had not finished breaking down. All in all it was a good brisket. I just hope I can track down a packer as these flats seem to be hard to get right.