Did a 3.3lb Brisket today - took about 6.5 hrs @ 220 degrees. Hit it with some Gates BBQ rub and smoked it with Hickory. When the IT got to 165 I put it in a pan with a BBQ sauce/Teriyaki/Apple Juice mix and covered it up until IT reached 205 degrees. It's UNBELIEVAB-B-B-B-BLE! Here's a Q-View - The lean side: Check out that smoke ring: All sliced up and ready to go to the table: I'm kinda digging on this smoking thing - I think I'll end up doing a lot of it!