re: WSM - Whole Packer Brisket

I have that size WSM, and I have notes from several cooks of briskets over 14 lbs.

As said above, you may have to scrunch up or fold-under the tip end of the flat at first, but it will draw up as it cooks. I've never had to cut one to make it fit.

For technique, I started out doing low and slow overnight for 12 to 14 hours, plus a few hours wrapped in towels in an ice chest.

But my last several cooks have been high-heat, which can be done in a day. Load her full with unlit charcoal, then take off enough to fill a Weber chimney starter. Get that fired good and pour back on. No or little water in the pan. Add a few chunks of your favorite smoke woods: Hickory, peach, pecan, cherry, etc.

All vents 100% open. Temp will get up to 300-350. I'll prop the door open (upside down on a chimney starter works) or move the lid over for a bit to get air flowing and get it hot.

Cook 3 to 4 hours or so until meat hits about 165. Wrap in foil and back on for another 2 hours or so until meat thermometer goes in like butter, which is usually around 205 or so. Wrap in a towel and put in an ice chest for a couple hours. It'll still be hot as hell when you take it out.

High-heat sounded like sacrilege at first, but it really works well. The bark sometimes won't be quite as nice as with longer smokes, but I have better luck getting tender, moist meat using high-heat.

The folks over at the Virtual Weber bulletin board got me on it. Lots of good info there.