I did a brisket flat a couple of weeks ago, around 8lbs. Turned out very nice but at 11 hours had not yet reached my IT of 195. I reckon I had the probe in a bad area, like a fat section and ended up in a void as fat melted, because it was pretty close with the thermapen after I pulled it. Doing my very first full packer brisket for lunch on Easter Sunday at 1300 hours (1:00 PM), 225 smoke and 195 IT. Weight is at 17 lbs. Will trim the fat cap down to 1/2 inch. Planning on smoking fat side down and placing excess fat on top. Very simple rub of salt, pepper and garlic powder. Will use the Jaccard on top side only to aid melting fat to penetrate, so aside from this being a full packer I am doing this smoke as I did the last one. I am planning on starting the smoke at 2200 hours (10: PM). No brining. Any suggestions? Am I missing anything? All my decades of grilling beef, pork, poultry and smoking pork, and I feel like a real rookie with the brisket. Thanks.