I dry-aged this 14 pound brisket for 35 days at home using UMAI Dry bag system (linked below). After trimming, it hit the Lone Star Grillz offset vertical at 250ºF, without being wrapped. This ended up being a strange brisket cook. It didn't do the expected and did things what were not expected. Final results were FANTASTIC!
Lone Star Grillz: http://Lonestargrillz.com/
Buy UMAI: http://shop.umaidry.com?rfsn=225932.2807b