Got an 11lb packer from the butcher yesterday. Trimmed the fat pockets and silver off the top, and the hard fat from the sides and some fat between the point and flat. I coated with EVOO, and then applied a liberal amount of rub (Fiesta Brisket Rub), then let sit in the refridgerator for 2 hours. At that point I fired up the grill, got the pellet tube smoker going, put a little more rub on the brisket, then placed it on the upper rack in the MAK. I programmed the pellet boss to run at smoke for 2.5 hours, then increase temp to 225. First thing in the morning, about 7.5 hrs in, checked the temp, 170, so I foiled and placed back on the upper rack. At IT of ~198, 2.5hrs after foil, I removed the meat. I vented for about 5 minutes, re-wrapped in foil, toweled, and placed in cooler. Removed after 3.5 hours in cooler, trimmed fat, separated flat and point, placed on grill for 5 minutes, then removed and sliced.