picked up a 11.5# packer brisket yesterday afternoon. didnt go to crazy trimming her up. removed bout 1.5# of fat (which 3/4 of it ill save for some lone steer sauce) rubbed it up with jeff's rub and got it on at about 10pm. im seven hours in to it and just hit 150. using a pecan cherry mix of wood. sure does smell good! more pics to come.