I bought a full packer. I watched Aaron Franklin's videos on Youtube, followed his directions for trimming and smoking. I smoked that thing about 12 hours. And guess what? It turned out pretty much perfect. It was moist in both the flat and the point, passed the pull-apart test, and it tasted great even without BBQ sauce (although I made some homemade BBQ sauce to go with it too).

This was also my son's 18th birthday dinner (we do that on the Sunday after their birthday), and he loved it. So, first time success at brisket. I'm definitely doing that again.