Well after spending a week looking around here for a packer brisket, and only being able to find 4 lb flats, I finally found a place that had full briskets. Only problem is the smallest one they had was 18.5 lbs and has very little of a fat cap. So does everyone think this will smoke up ok. I'm planning on starting it on my propane GOSM tonight for a few hours, then once I get the temp right top the water pan and wood box off and let it go all night. I figure it will be ready to wrap early tomorrow morning and finish cooking by lunch. I've cooked smaller ones (10-12 lbs) overnight before the same way, but I'm a little worried about this monster taking to long, and without a good fat cap drying out too much. Any suggestions, or tips? Any one ever cooked a ~19 lb brisket before? I'm going to reheat it Saturday for a cookout, and add some Chickens, Beef Sausage links, a couple of fatties, and some Salmon to the smoker Saturday for everyone that is coming over Saturday afternoon.