So I bought this brisket from Costco earlier today. Going to be cooking it on Saturday. Its 13.2lbs, seemed fairly flexible, and was the most financially reasonable choice while at the store. I have a WSM smoker and this thing is just a tad too long to fit on it. Planning on 225-250 with apple and/or mesquite. So far I've liked apple wood with everything, but haven't tried with brisket. Thoughts on apple wood? Will this thing shrink at all while it cooks? Should I cut a bit off of the flat before I cook? I'm planning on Friday night/early evening rubbing the brisket down with salt pepper onion powder chili powder and cayenne (but not too crazy on the chili & cayenne). Any other recommendations? Of course I'm worried about over cooking the brisket. I'll wrap at 165, and try aim for the flat to get around 190-200. What type of fluid (if any) do you recommend adding when wrapping? 13.2lbs - How long (guessing of course) will this thing take to cook about? 12-14hours? I want to have it done around 5pm so it can rest. I've had issues in the past cooking a larger piece of meat and the boss (my wife) getting impatient and rushing me. I'm comfortable cooking chicken wings, ribs, and pork shoulders but this is obviously a different beast. I appreciate any feedback. Here are a few photos of the brisket.