If you've read my posts, you know I don't do just a Brisket or shoulder. I do a whole pig or in this case, I did my first Brisket. Well, I did 7 Briskets. I have a large RF smoker and it tends to get used when we need a lot of meat for a large party. This time, again, I smoked for my brother for his company to thank a client. This was not the ideal weather to smoke meat, cold, windy in Branson but is there ever a really bad time to smoke meat? Prepped and ready to go at 5:00 AM. Probably a little late for a 5:00 PM service. On the smoke Red and green were chamber temps. Middle probes in Briskets about 4:00 185 degree IT. Pulled and wrapped with HD foil and held in cooler for an hour before slicing. Finished product. Was glad it all turned out and I couldn't have done it without the expertise I have gained from this site. Thanks to all the advise and help you all put into this site for us amateurs.