Cook details: *10lb packer brisket trimmed to 8.75lb *injected with half can low sodium beef broth *added rub *started cook @ 11pm * Smoker temp @ 205 * wrap brisket @ IT of 165 *pull wrapped brisket off smoker @ IT of 203. *let rest in cooler for 2 hrs. *seperate point from flat to make burnt ends. *cube point into 1 inch cubes render down juices from foil, add a little of your favorite bbq sauce and toss cubes in sauce mixture. *put burnt ends back on smoker @250 for 90 mins. *slice flat and enjoy! Here is a 10lb Packer brisket that I will be smoking on my Weber Kettle 22.5 and the pitmaster IQ. Here are a few pics of my Weber Kettle Smoker set up. I made a charcoal maze out of some fire bricks, so I could do a nice long smoke while maintaining very stable chamber temps. Here is a pic of the Brisket after injection of a half can of low sodium beef broth and some rub. More Q-View to follow.