I found a nice 7lb flat late yesterday and rubbed it down with some dry rub I get from a pit builder in Houston, wraped it in plastic, put in the refrigerator. I setup the MES 40" so I was ready to get started at 2:00am and smoking by 3:00. Every thing is going good, the smoker is to temp and I have my A-MAZE-N-SMOKER (I love this thing) going and the brisket is on at 3:00. I wait for about 15 to 20 minutes to make sure it's going good and I'm off to bed for a few more hours. Well I all I thinking of is that brisket on the smoker so I toss and turn until 5:00. LOL, I'm not even sure why I went abck to bed. Things are moving along great. At about 9:00 am the internal temp is up to 160°F and ready to be wrapped. It hits 190°F about 1:00pm, I pack it away in mt cooler covered with towels and let it rest until dinner. I already had the corn, veggies and drumsticks ready to go. NAP TIME. At about 3:00pm everything else goes on and my wife get home about 5:00 ready to eat. I'm not sure which I had enjoyed more; The smokin or the eating. My wife and kids like the eating.