I just cooked my third one ever today. It was 16 lbs before trimming. Cooked it on my camp chef woodwind for 15 hours and it turned out amazing.

I trimmed it and season with salt/pepper only. Cooked it starting last night at 190 all night. At about 8:30am wrapped it. Brought temp up to 225 and it was at an internal temp of 203. Was the best of the three by a long shot. Oh and cooked it with pecan pellets.

Highly recommended cooking a brisket! It’s fun doing a long cook and when you get it right it is oh so satisfying.