[JMcLellan]

That is a massive piece of meat! I would go all in and slow cook that beast. You might need to start on it like 4/5 pm the day before and if you have the equipment to keep a consistent temp and smoke you should be good.

I have good luck getting the brisket up to 150 or so and then wrap it in butcher paper to finish the cook. For seasoning go with whatever flavor profile you prefer but be cautious of spicy stuff in case there are littles that don't like the heat. You should take pics of the finished product if you decide to go for it