I smoked a whole packer overnight last night. It started life with me at 18.57 pounds. I took my knives to it and trimmed away a BUNCH of fat - a little over 5 pounds actually weighed on an accurate scale. The rate per pound was $2.47 but I still hate to throw out $12.50 of what I paid for.
I got some pre-trim an some rubbed pics and will take some before I slice it and do a better post later. I used equal amounts of coarse black pepper, kosher salt, onion powder and garlic powder (is that SPOG?) over yellow mustard for the rub. I've only just tasted the ends but it seems a bit salty to my taste. It went on my Weber OTG at 68° with the heat chamber at 220° and a ring of KBB and pecan chunks. The KBB and chunks burned out around 6:00 am and the temp dropped below the Maverick ET-733 alarm limit so I put it in the kitchen oven at an IT of 168° at 240° oven setting for another 3 hours to get it up to 205°. I took it off, transferred it to a fresh pan, placed parchment paper over it and wrapped it in 2 beach towels.
I smoked it with my Weber because I have not yet replaced the heating element in my MES and the mini-WSM would not hold a packer that big. I would have preferred to take it all the way to finish in TBS but I'm not too proud to use a kitchen oven just to finish a piece of meat.
More later. I still want more info about the anatomy of a brisket. I (think) I know where the cut comes from on the steer but I don't know what the detailed anatomy is . . . especially that thick wide and deep hard fat.