I picked up a 12.5 lb prime packer from Costco a few weeks ago and cooked it up on Saturday. Injected with beef broth and rubbed with a 50/50 salt and pepper mix. Smoked at 225 until 170 IT and then wrapped. Separated the flat and point when flat hit 200. Cubed up point for burnt ends. Burnt ends went into some kicked up beans and sliced up the point. Best brisket I've done yet. Thanks for looking.