Trimmed down to ~10 lbs, coated with a 50/50 blend of black pepper and kosher salt, placed my probe a little weird but pulled it at 200 internal after 12 hours, rested it for as long as the guest would let me ???? 2 hours in this case. Used the goldee’s method but in a cooler. Boiled water and preheated the cooler while I pulled the brisket off and wrapped with foil and a half cup of smoked brisket tallow then snugged a towel around the puppy and put er in the cooler. No slice pictures it was promptly devoured as I sliced it.