Got the brisket on a little before noon. UDS ranabout 315* - 335*. A simple rub of salt, pepper, garlic and onion powders and some smoked paprika. Started juts over 6lbs...trimmed off some of the thick/hard fat. Wrapped the brisket with some beef broth at 165*. Into the cooler around 205*. Sliced an hour later. Less than 5 hours from beginning to end. Came out AWESOME! Juicy and tender. I'm looking forward to trying this again!! Click for full size.