Picked up a 14.5 lb packer brisket yesterday after work and being a tad bit too large for my 18.5" WSM, I had to cut the brisket into two pieces. I fired up the WSM, brought it up to temperature and began smoking the brisket around midnight. Used a plant saucer and a 4 x 4 to protect my Maverick thermometer from the dew on this overnight smoke... Bright and waaaaay too early this morning... Wrapped the smaller piece in foil at 165, and added half a bottle of Guinness to create some steam and a jus... The larger half received only a rub-no foil, no liquid, no basting... The smaller piece, being foiled and well lubed with beer, finished well over an hour ahead of the larger half. With the additional liquid to steam and braise the brisket, this brisket flat came out very moist and tender. Served with a quick veggie saute for an early dinner.