Ive post a number of brisket smokes on this forum now. Any of you that have read them my remember that I don't to much to the brisket before I toss them in my MES 40. I keep is simple and easy. I typically just rub the meat. Never marinating or injecting. I'm switching it up a bit one this 14 pounder: 1. I'm using my new toy the AMNPS. 2. I'm injecting the beef with beef broth and some of my favorite cooking spices. Other than that I'm using the same rub mix that I've posted in the BEEF forum before. Packer cut brisket . No trimming of fat before the smoke. I put this 14 pounder on at 10 pm last night. Set the MES 40 at 225. It has now been on for almost 11 hours. Internal temp of the beef is now 162. A perfect burn on the AMNPS. What a great little addition to the MES.