This was my first ever attempt at a full Packer brisket and it turned out great thanks to all the experts on this site. I followed all of your guidelines and techniques. My son in law said "this is the best brisket I've ever tasted". Aaww, maybe he was just being nice? But I thought it was damn good for a first attempt. It was a prime grade packer from Costco
Salt, pepper, garlic and onion powder rub. Smoked at 275. Stalled at 154 for 3 hours. Wrapped in butcher paper. Had to take it to 205 before it was toothpick done. Pretty windy so the WSM was not as stable as it usually is. Used white oak and cherry wood. Full ring minion lasted 6 hours. It was done in 7. Thanks guys, for all your help.