The smoke gods were good to me this weekend, I managed to get a 10 lb butt, a 6 lb butt, and a 13.5 lb (yikes) brisket done just in time for my daughter's first birthday party. The brisket was quite thick, and very nicely marbled. I pulled it after about 18.5 hours, at an internal temp of 185-190 (I wanted to take it to 195, since I pulled the last one at 190 and wasn't quite happy with it). Must have been the marbling, because after a 3 hour rest (fat cap up, of course!), it was by far the best brisket I've ever made. The flat was just barely holding itself together, and the point shredded beautifully into long, tender, smoky strands. Nice and moist and smokey throughout.
Thanks to all on here for the excellent advice!
Thanks to all on here for the excellent advice!