Made the 2 hour round trip to pick up a 16.8 LB packer cut brisket. Yes... it drives me crazy that I have to drive that far, but central Florida is a desert when it comes to butchers/meat markets and for some reason, Sams and Costco do not carry packers cuts here. Anyway... on the the Q-View. Out of the package and cleaned up. About 15.5 Lbs trimmed. Rub Applied Rested and ready. Into the smoker, with apple wood. 6 hours in. Chopped up the point for burnt ends. Some midwest folks have told me that I cut them too big. The meat was just falling apart. If i cut them any smaller, I would have just had shreds. Ah... Now that's better. Flat, rested and ready for slicing. Pretty tender and pretty tasty. For a big boy, this cooked fairly fast. it was at 205 after about 12.5 hours. I put it in at about 3 AM and took it out to rest at about 3.30 PM. I tend to get some fires in my MES chip tray. I backed off significantly on the amount of chips i put in and i know this is a major source of controversy, but I did not soak them. It worked out pretty well, but I still managed to get a fire or two. Seriously considering changing to a WSM or perhaps checking out the AMAZ-N. When I went to the AMAZ-N site, it said you can only use it up to 180 degrees. Is that right? Anyway... back to the brisket.... after eating the burnt ends made from the point, I am really not sure why anyone would eat the flat!!