Well folks, I am a glutton for punishment so I am taking a whack at a full packer brisket. Been smoking a few years now but never have smoked a great brisket. Allows used a weber kettle or busted up uds. Just found a 18.5 wsm on Craigslist. Bought a auber controller with 6.5 cfm fan. Seasoned packer with equal parts cracked black pepper, kosher salt, onion powder, minced onion, and garlic powder. Rubbed up this morning and serving tomorrow for my baby girls 2nd birthday party. Let it rest in the garage until 10 tonight and got things rolling. Fan installed, maverick on and away we go. Using hickory and kbb for first time. Usually use lump but trying kbb to control temp better. Bought a welding blanket to save on charcoal and keep this wi wind and winter from messing with me. 22 degrees and windy. Brisket put in at 1030. I have been monitoring the temp and seems to be staying with a few degrees of 225. Stay tuned and wish me luck.