My favorite meat store had briskets on sale last week (1.99lb.). I've gotten other briskets(10 to 12 lb range) here before and have had good results. I asked for a big one and she brought out a 16.7 lber. well, I had to buy it. When I separated the flat and point I noticed that the fat line where you normally trim along was messed up,you could'nt really get a good cut going. I hit the smoker the next morning and was hoping for a 12 to 14 hour cook. It hit 140 and stayed there for 7 hours. after a 17 hour cook it finally hit 200. let rest and sliced, still tough and dry. had to whip up sauce just to serve. everyone said it was good but my friends are all good liars. I'll stick to the 10 to 12s from now on. sorry, had to vent.