Trimmed it down last night (13.5 pounds to about 11 pounds-ish, maybe less) last night and put it on the egg around 11 p.m. PT. Rubbed with black bart's brisket rub (first time using). cooked at 235 with digi Q. pulled around 12:15 p.m. PT. now FTC for 4-5 hours for dinner. can't wait to cut into it.
Merry Christmas, everyone.