I thought something besides turkey would be good for today, so I picked up a ~12 pound packer cut brisket when I was at Sam's last week. We've never trimmed a brisket before, but I think my son & I managed an OK job last night. Based on what I've read here, we are doing our first one with just salt & pepper. I was planning to put it on at 5 am, but when the dog wanted out just after 3:30 am I decided to go ahead and put it on. The outside temp was 22 deg. The smoker was at 225 shortly before 4 am. I didn't get any photos 'cause it was quite dark (and cold!). I've had it at 225 since 4 am. Just decided to take a peek and see if it had shrunk enough for me to unfold it (my Masterbuilt Dual Fuel isn't quite wide enough to put it in flat and I didn't want to separate the point at least for this first try.) I snapped a photo while I had the smoker open...