I did my first brisket overnight Saturday and finished yesterday. Still working with perfecting the temperature and maintaining TBS and not billowing smoke. All in all not too bad. 11+ pound brisket at about 125* Finished in the oven after wrapping at about 150* Here it is sliced Here is another pic of my smoker And I also did a couple fatties and a "beer" butt chicken, except I used orange soda. fatties got a little too much smoke (during a billowing phase) and came out a little bitter. Chicken was very good.