Purchased a 28 pound brisket and it still wouldn't fit in the MES after trimming. Here's how I solved it:
10 Hours total at 225 degrees (wrapped after 4 hours)
Rub Recipe: 2 TBSP Paprika 1 TBSP Chilli Powder 1 TBSP Pepper (Course Grind) 1 TSP Garlic Powder 1 TSP Onion Powder (Note: Assumes you will apply salt first and dry brine)
10 Hours total at 225 degrees (wrapped after 4 hours)
Rub Recipe: 2 TBSP Paprika 1 TBSP Chilli Powder 1 TBSP Pepper (Course Grind) 1 TSP Garlic Powder 1 TSP Onion Powder (Note: Assumes you will apply salt first and dry brine)