Today is my older son's 20th birthday, so I made a 10.5 pound prime brisket for lunch. Course salt, course pepper and a sprinkling of peppered cow for a little bit of cookie sweetness. 225 for ~9 hours, then wrapped in butcher paper at 275-300 for 4.5 hours. No trim since there was no hard plug and I figured it would render nicely over the low and slow part of the cook. Nobody threw away any of their fat, so I guess it worked.
