I smoked a 14 lb whole packer today for 18 hrs. Temp was between 225 and 250, never got above 250 the entire time. It was a USDA select and super flexible at the store. Took it off the smoker at 205 and wrapped in foil and towels for 2 hrs. The brisket was mostly point, with a very thin section of flat. It is tender and tasty, just seems a little different from what I've cooked before. I ended up chopping the flat because I cut it with the grain! DOH! The point sliced up nice and there is a ton of it!