Smoking an 18.3 pound (pre-trim) prime brisket I picked up from Sams for a pot luck tomorrow. Here it is with a 7" santoku for size.
For ease and speed of cooking I split the flat and the point and seasoned with Bovine Bold.
The weather tonight is quite nice. A couple things you may notice, the welding blanket helps to keep the heat in/block wind. Also, I am using an Auber ATC and ET-732, but to keep them dry I put them in a plastic container that had a hole and grommet in the lid the wife had sitting around.
I'll be sure to post the results as long as I remember pictures in the morning.
EDIT: Forgot to mention that within 36 hours prior to this, it was over 70*F here.