I've been seeing all the briskets posted and figured "I can do this". I really wouldn't have even attempted one without all the help on here...so Thanks to everyone for all the great info and tips! The scary part is separating the point and flat...but I'll figure it out Since it's 16 lbs I know this is going to be a long journey to what I hope turns out to be good brisket! I picked it up a couple weeks ago and didn't pay this for it-got it for $1.88 lb and couldn't pass it up. Took it out of the freezer Sunday morning and into the fridge to thaw. This sucker is huge! Got it trimmed a bit and rubbed with a commercial brisket rub, which tasted pretty good. Wrapped and into the fridge to rest. After 3 hrs and smoker temp of 225-230*. Using Hickory and Jack Daniels Oak Barrel Chips After 9 hrs and IT 110* and the 8 lb pork butt at 1 hr Here it is at 14 hrs and IT 118* and smoker temp holding at 225-230*. Added some hot beef stock to the water pan.