Keep at it and, most important, have fun. Brisket is the toughest cut to master. I probably cooked a dozen before I got it to where I was happy with the result.
Doing packer brisket on a 22 is challenging and as others said, a 26 is a good option. Wsm is good too. When I have used a 22, I cook it only until I wrap then finish in the oven. Try to keep it around 12 pounds.
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