We have been working on my late father-in-law's house to get it ready to sell for the past couple of months now. This weekend was to be painting weekend and I was asked to do a brisket for supper Saturday night. It came out beautiful. It was a 13.5 lb packer that came out perfect after about 16 hours in the GOSM (sorry, no qview, I was simply too busy to get pix so you are going to have to trust me on this one). After separating the point from the flat and slicing the flat for eating, I spirited the point away for me to snack on. The question is this: how long can I keep it in the refrigerator safely? It is probably 3 lbs of lovely point ready for burnt ends, but way too much for me to eat all at once.