I got a good deal on a 15lb brisket. I have not smoked an untrimmed packer of this size before and my offset is rather small, so I think I may seperated the point from the flat and cook them separately. I usually cook whole brisket at 230 until I like the bark, then wrap it in packer paper, bump up the heat to maybe 250, and cook it till ~200 IT. I've had great success with whole brisket of 7-10 lbs. Any tips, suggestions, and advice on how to handle this would be appreciated. I hope to cook this weekend.