Well I'm going to attempt my first brisket this Sunday! It's a 14 lb packer. It will be going on Saturday night at 225 degrees. I plan on cooking it till the probe slides in easy, then FTC for a few hours. I have people coming over and want it to be tender. Should I put a drip pan on top of the plate setter- under the grid? And also, should I foil it to achieve tenderness? Or will it be tender without doing so? Also, how should I trim it? Some say leave the fat on between the point and flat, others trim it off. Thanks for the help guys!