My first brisket is on. Got a 15ln packer from the butcher, that was the smallest one they had. Trimmed fat off of the top, left the cap as is, but scored it every inch like a checker board. Kosher salt applied and in the fridge overnight. Got the beef broth injection this morning, and applied the rub. On the WSM at 530am. Took it to 150 and its now wrapped in foil on the way to 203deg. The cooler and blankets are ready to go, as well as the 22 kettle for the final sear before slicing it up. I did not remove the point, but I will try that the next time. Here it is prior to the crutch!