Picked up a 13.94 lb brisket from a local meat store. The ones I've gotten there in the past have been IBP select, this one just says Excel and Angus. It was $2.39/lb so $33.32. I decided to trim and separate it, I don't think it would have fit in the MES if I hadn't. I finally got a scale a while back so I wanted to see how much I actually trimmed. I tried to leave some of the cap and just trim the thick chunks. I trimmed 4lb, 5oz of fat. The trimmed flat is 5lb, 5oz and the point is 4lb, 2oz. I'm smoking at 230* using a mixture of cherry and apple in the AMNS and lighting both ends. I'm trying a method that worked well for me one other time. I made foil pans just barely bigger than the brisket to hold the juices. I also put the trimmed fat on the racks above the pieces and will flip and rotate them every hour to even up for hotspots, etc. I'll foil them at 4 hours or so, then unfoil at about 180* and take to 195ish. Rubbed with McCormick Steak Rub and a friend's recipe.