Starting it shortly for an overnight smoke. I ended up cutting it so it would fit in MES. It was 15 pounds untrimmed. First time trying the brisket on the MES. Always used charcoal in the past. Used some stubs beef seasoning after bathing in mustard. Trimmed up brisket pretty well. Looks like a good cut of meat. I'll have a couple thermometers checking meat temps. Guessing 10-12 total pounds. Point might cook faster. Any tips are always welcome. Hopefully I remember to keep taking pictures. Planning on using some of the brisket for a chili I'm cooking next weekend.