Smoking a 16 lb costco prime brisket tonight. Trimmed it up a bit (1 lb 12 oz) and threw a little kosher salt/pepper on it. Few pics below and I'll be back later with some more pics. Smoking on my 22.5" WSM sittin at 235 right now. Its a pretty windy night so Im expecting some temp swings but Ive got my "wind break" of a cardboard box. I dont get too concerned with the temps on briskets after doing a few of these. It seems to me that if you pull them when theyre tender (I poke with a toothpick 185-210 IT), rest them and then slice it comes out tender and juicy. Any questions feel free to ask. Care package now complete with some smoked cheese on top! Smoked with hickory for ~15 hrs on my WSM. Thanks for lookin.