Got our first good weather of the year here in Seattle (i.e. better than 60), so naturally I've taken the opportunity to cook outside. Here's a shot of the brisket after 8 hours: You'll note I've had to tie it up with utility twine in order to fit a 22 inch brisket on a 15 inch grill. Fat on top or fat on bottom? I guess I went with a little of both. What you won't see in this picture, is that I ended up tying the brisket to the grill. I used a mop consisting of 5 parts Dr Pepper, and 1 part honey, which has caramelized nicely. [font='lucida grande', tahoma, verdana, arial, sans-serif]Had trouble keeping the coals up to the target temperature, so after 11 hours of slow smoking (around 180) I wrapped the brisket completely in tinfoil, and have placed it a roasting pan in the oven at 250. After 11 hours, internal temperature: 156. I know, I know... you're supposed to do the whole thing on the smoker no matter how long it takes, but I'm just not getting the temps I need out of this cheap old and abused smoker. That doesn't mean I'm not getting smoke - but no matter how many coals I add, it's topping out at 180. I'll tell you this much - I'm going to be able to peel the fat off the bottom with a spoon.[/font] In case you're wondering how well its turning out so far, I just spent 5 minutes chewing on the tinfoil that was trapped under the brisket during its 11 hours in the smoke. [font='lucida grande', tahoma, verdana, arial, sans-serif]It was delicious.[/font] Now, a few hours later, I'm just waiting for the internal temperature to hit 190, so I can let the meat rest. Then I'll have to figure out where the hell the point is.