My daughter is coming home from the Navy tonight, and I promised her some Texas BBQ since she has been stuck in Chicago for 9+ months. Great Pizza and Italian Beef, but Texas Brisket, not so much. There are so many threads on here it is almost information overload, so apologies in advance for re-asking the same questions everyone else has probably asked. Anyway, went to Costco this morning, and maybe it's just me, but I thought $3.79/LB for USDA Prime brisket seemed too good to pass up. So now I have a 14.74 LB whole brisket. I'm not too concerned about the rub, and will salt and pepper and maybe some other spices this afternoon and want to start smoking tomorrow. Should I cut in half? It's pretty darn big. I know I leave the cap, but I should trim other fat where I can, correct? What temp? Was thinking smoker at 225. If I split into two (2) 7 lb cuts, about how long on smoker? I don't have a bunch of fancy probes or anything, just a simple meat thermometer. I know at some point it will get to a temp and I will foil, then supposed to let let rest for while, correct? I'm also a little unclear on how often to add wood chips? Seemed when I did a pork butt it burned down in 45 min (apple). I have apple and hickory. Suggestions on which one? Mix? Neither and something else? Hoping someone can give some guidance that is simple. Not looking to try anything fancy. Thanks in advance!