Well I decided I was long over due for a brisket so I picked up a 12.5 lb full packer at Sams club on Friday. There was a blizzard on Friday night so I decided to smoke it on Sunday instead. I injected the brisket Saturday night and let it rest until the morning then I rubbed it down with the Cookshack Brisket Rub I had. I threw it on the smoker at around 250 degrees and took it to 165 then foiled the full packer and put it back in the smoker until it hit 200 then I removed the point from the flat and the flat went into the cooler and the point got made into burnt ends. This was the first time I left the packer whole throughout the cook. Normally I remove them right away before they go on the smoker. I don't think I will ever seperate them ahead of time again. It was much easier seperating them once it was cooked. Lots of good food but I have been sick all weekend so I don't feel up to eating any of it. Hopefully I can dig in later this week. It only took around 7 hours for the brisket to get up to 200 degrees internal temp. It was very juicy and tender. One of the best ones I have done so far. Here is the full packer. All trimmed up. I left the most amount of fat on the brisket that I ever have and I loved it with more fat. Here is the injection. All of the fat I trimmed off which was around 3 lbs. I put it in the freezer and I am thinking about using it for sausage. All rubbed and waiting for the smoker to come up to temp. Going into the foil pan. Going back into the smoker after being foiled. I also added the ABT's and Dutches beans. Removing the point from the flat. The burnt ends going back onto the smoker. The brisket all sliced up.