I did a Snake River Farm brisket which pre-trimmed was 15.5 lbs. Probably trimmed 2 lbs off. I also separated the point and flat for the first time to make burnt ends.
Put it on at 4pm at 225 Super Smoke. I was getting worried it was cooking too quickly dropped it to 210 at 10pm. Put it back to 225 at 6am. Wrapped at 8am at 160-165 internal. Hit 200 at 12pm (20 hours) and rested for four hours.
One of the best I have made. Probably will not separate though next time.