Not only did I smoke the pork butt over the weekend but since this smoker is sooo roomy, I put a 14 lb Packer and a 6.5 lb Flat in there too! Might as well get my money's worth on the propane. Smoked at 250-275* with Hickory and Cherry and a big pan of Chef Jimmy's Smoky Au Jus (if you haven't tried it, you should). The packer was for a friend, who has never had brisket before and the flat was for us. These cooked in less than half the time they normally would have taken in my MES40. Next brisket I smoke will be injected and smoked hot and fast. Trimmed and rubbed the packer with some Ralph's Brisket Rub (friend brought it). 4 hours and put the temp probe in - 135* IT. 10 hours in, Flat at 160* IT so getting ready to separate the point from the flat. Gotta make the guy burnt ends! Total time for the Packer was 12.5 hours!!!! Now the flat for us. I trimmed it up and seasoned with a light coat of olive oil and A1 Cracked Peppercorn Seasoning Total time for Flat was 7 hrs to an IT 180* Thanks for looking!