I've done ribs, pork shoulder, and chicken in my MES, but had not yet attempted a brisket, until yesterday. I read through the few cookbooks I have, and spent quite a bit of time reading various posts on here to get an idea of what would work best for my first attempt. I think the research paid off, since it came out pretty darn well. It was around 7.5 lb, and took 11 hours or so to get to 190 degrees with the smoker running at 230 degrees. I wrapped it in foil after about 7 hours, and let it rest wrapped in towels in a cooler for about an hour and a half after it was done. It came out very tender, although I think I'll need to read and look at more posts regarding how to properly separate and cut the flat vs point (I don't think I screwed anything up, but wound up breaking it up into more pieces than needed ). Although tender, some pieces were a little less juicy than ideal, so I'll need to do more research (and, better yet, testing) to work on that. I wish I'd taken a photo after slicing, but was too eager to eat. But, here's how it looked just prior to slicing.