I still do these quite regularily. Monday I purchased a 17.55lb packer brisket and placed it in an equillibrium brine and reinforced the brine with black pepper, granulated garlic & onion. Today, Friday, I removed it from the brine/marinade, injected it with the brine/marinade, lightly rinsed & patted dry, then applied salt, pepper, granulated garlic & onion. Folded the skinny end to fit the shelf and stuffed it in the middle of the #2. I'm not a big beliver in trimming much, just the very hard fat. It was about 0.5lb, so 17lbs is what was squeezed in. I do score the fat prior to applying rub. 4oz oak whisky barrel & 3oz pecan with a small amount of pecan chips to get the party started @ 225. A water pan next to smoke box and a small pan under the brisket to catch some juices. Put it in @ noon today for dinner tomorrow. Since its brined 1.25-1.5 hrs/lb is very consistent for brisket in my#2.
This technique works wonderfully every time even on flats. The flavor profile changes regularily for me but the process is the key. I'll post the money shot tomorrow.
