14# Wagyu Brisket, injected (beef broth), rubbed (raising the steaks and santa maria rub) and cooked fast (325-350F). Just a little too large for my Large BGE.
Wrapped when it hit 140 and taken off at 205. Wrapped in a blanket and let rest for 2 hours.
Ended up over-cooked and not much of a smoke ring. Flavor was OK and we are still pulling packages out of the freezer for dinner.