I almost had a heart attack when i paid $3.48/lb for my 14 pound packer, and it was the smallest one in the case, I saw a 22lb one and thought to myself "I don't want to smoke it for 30hrs". So i decided not to inject my brisket like a friend suggested, I'm from Texas and that just seem like sacrilege to me. I put a basic cracked black pepper, sea salt and chili powder rub on it, and went with a mix of 60/20/20 cherry, mesquite and hickory. I started it last night at about 1am and had to open it about 2 hours ago because my neighbor wanted to throw some chicken on there. I have pictures of the beginning and from 2 hours ago (about halfway in). Approximately 6 hours ago I went inside for like an hour and came back out and the temp had spiked in the smoker to 500°, so if it looks a little charred that's why.