Did a 14 lb. brisket in the Yoder this last weekend, started it at midnight Saturday night and it was ready for supper Sunday evening, wife thought I was crazy when I planned on starting at midnight but as it turned out I could have started it at 10pm and it would have worked better. Here our the players - Kosmos Beef Injection, Balsamic Whiskey Glaze and then Bubba's Best Beef Rub on the brisket; the rum and coke on the far right was mine...:cheers: ----- Here is the brisket at about 14 1/2 hours of getting smoke right before foiling. ----- Foiled brisket with nothing but its own juices. ----- Burnt ends ready for some smoke after getting some brown sugar, Blues Hog BBQ Sauce and some more of BBQ Bubba's beef rub. ----- Brisket getting sliced. ----- Burnt ends and brisket. ----- Plated shot... Thanks for looking!