Cooked a brisket on Sunday. I usually BBQ for the family, or some times because I have a taste of some kind of smoked meat. This time, I thought I would sell some of the extra meat at work to co-workers. for $10.00 you get brisket, beans, green beans, and a roll. Don't think I made any money in the long run, I did get ahead of my charcoal stash. Had some of the brisket for dinner last night with the family last night. Flavor, is top-dead-center. Texture, I would say perfect, but don't want to brag. I think a little light on the smoke, but that may be due to hickory wood. Three people here have "sampled" their meals and are raving to their friends about how good the meat is....They are eating it cold! I may not cook again for a bit of time, with life creeping in. Daughter is getting married next month, so i don't think I will have free time to enjoy a smoke. Sorry for the long rant, but I wanted to share a really good cook. I am loving the hickory taste that is so subtle, you would think I calculated the exact amount of wood to burn.