Had a 10 1/2 lb brisket, but ended up cutting of a few inches from the flat so it would fit on my brinkmann. That piece is cooking on the lower rack. Rubbed down with olive oil and a mixture of S&P, garlic powder, cayenne, smoked paprika, and grub rub. I'm guessing it'll be a least 12 hours if not more since I will cook it straight without wrapping. Did fat side down and hoping that keeps the small piece of flat moist with the drippings. More to come..