Just finished trimming and prepping my 13 1/2 lb brisket for tonight's smoke. As Foamheart mentioned I could not fit the entire brisket into the smoker. So I simply cut part of the flat so the point and part of the flat will fit on one rack and the 2nd flat will fit on another. The plan is to begin smoking the point/flat combo first then add the 2nd flat above this one later. Here is the brisket trimmed and seasoned. Will post more as I begin the smoke Brisket was rubbed with OO, Lawry's SS, pepper, granulated onion, granulated garlic and brown sugar. It is now wrapped and in the fridge Edit. Remembered I a chuck roast in the freezer that I need to do something with. After readings posts here I will smoke it with the brisket and have pulled beef along with briskest for tomorrow's cook out. This forum is amazing!!!!!!