I'm back again, all! I had a packer thawing in my Q-Fridge for several days waiting for the right time...that would be now. I wanted to start this big dog several hours earlier, but a wrench got thrown in my gears while I was working on a couple whole birds today, but I think I can get this on the dinner table in 24 hours. This is one of 5 larger packers from a case we recently purchased @ a nearby Sam's Club, and they don't label the individual packages unless they unpack and label for single item sale, so, I weighed this one out @ 16.75lbs. I trimmed off about 1.5lbs off the edge of the point and flat, including some off the fat cap on the point: The meat-side is rubbed, the brisket flipped-over to the fat cap, fat cap scored: I kept the rub simple this time, opting for smoke flavor than dry rub...minced dried garlic, fresh cracked black pepper and kosher salt on both sides. A look at the rub as I lay it into the Smoke Vault 24 for a very long night and all-day smoke: Smoke for my sleeping giant provided by cherry, pecan and mesquite: I'll stab a probe in the morning when I drag myself from my eyelid inspection room. I've got just a basic brisket smoke going here, and in keeping with that, I'll do a basic finish with sliced flat and pulled point. Thanks for peekin', all! Updates to follow...I got my butt kicked with a 7lbr for my last brisket smoke...I can't wait to see the fight this one puts up...LOL!!! Eric BTW: this is one of my slow down & take it easy smokes...LOL!!!