Picked up a full packer at Wally World last week. It was a big boy, just over 14 lbs. I trimmed it up, just over 4 lbs. of fat and separated the point from the flat. I soaked the flat, point, & the fat in a marinade for 24 hours. It was just a simple marinade consisting of: Beef broth, Yoshida's, Worsty, onion & garlic powder, & CBP. After the marinade I rubbed it down with: Br. sugar, garlic & onion powder, CBP, & Tone's Montreal steak seasoning. I put the rub on the fat too. Back in the fridge for about 5 hours. Fired up the WSM around 7:30 PM Sat. night. Set it to run at 210 degrees. I put the point & the flat on the bottom rack. Then put all 4 lbs. of the fat on the top rack so it would baste the brisket all night while I slept. About 12 hours later on Sunday morning I checked on them & the point was around 180 & the flat was at 186. I foiled the flat with some beer & took the point off to cube up for burnt ends. Cubed it & tossed in BBQ sauce & back on the smoker for a couple of hours. The flat took about 4 more hours to get to 205. I took it off & wrapped it in towels for 2 more hours. We decided that since the smoker was already fired up, why not make a batch of BBQ sauce & some beans, so I added about 1/2 chimney of unlit charcoal to the fire & put the beans & BBQ sauce on. Kept them on for 4 more hours. It was a long day, but well worth it. The brisket was very tender & moist. The pictures don't really show the color of the meat. It appears that it has a thin smoke ring, but the meat was pink all the way to the center. Here's some pics, hope you enjoy them. This is the packer I started with: Another look: Here it is after I trimmed it & separated it, and marinated it for the 24 hours: Rubbed down & ready to go: On the WSM on the bottom rack: Then the seasoned fat on the top rack: Here's the fat all rendered out in the morning,sorry the pic is a little blurry. Here's a shot of the briskets just before I probed them. Put the probes in only to find out that there just about ready to foil (flat) & cube (point). Here's the point I pulled it at 180. I wish the photo was better because the meat is pinkish all the way through: Cubed it up & mixed with some BBQ sauce: Then back on the grill, got rid of the fat on the top rack. Fed it to the fish in the pond behind the house: The burnt ends are done: Toss with a little more BBQ sauce & keep hot till dinner: Need to add about 1/2 chimney of unlit charcoal because we decided to smoke some BBQ sauce & a batch of beans, this is the contraption I made to get the charcoal into the middle of the ring: On go the beans and BBQ sauce: The brisket is done: So are the beans & BBQ sauce: Time to slice the brisket: It's hard to see in the photo's but the meat is a beautiful pink color: You can see how juicy it is in the next photo: Nothing left but making a sammie. Brisket, BBQ sauce, provolone, & cole slaw, on a Publix bakery roll. No beans or burnt ends left. Some friends stopped over & we had them for snacks. Split this sammie with Judy. You can see the brisket is just falling apart. I probably sliced it too thin, but it does just melt in your mouth: Thank you all for looking, hope you enjoyed it.