I was nervous about this as I kinda feel like it's the holy grail of smoking but my anxiety was unfounded; it turned out perfect and got high praise from friends & family alike. My brother swears I could hold my own in any Texas throw-down so I was on cloud nine for several days. Did this while the forums were down so I really felt like I was flying blind without popping on and asking for advice every hour! It was about 14 pounds and I marinated it for a day, then dried it and put on a rub & wrapped it for another day then started it at six-thirty in the morning on the coldest day this winter (for us that was around 35). Coming out of the wrap after the sealed rub. Had a little trouble with a flare up early on but got it under control quick. Looking pretty; a little extra smoke from just having stoked. Flipped once during the smoke for about an hour then back for the remainder. Mopped during the last hour. Rested & wrapped for an hour then the first slices. A close-up (yeah, I need to quit shooting pics with my phone, I know.) Plated and ready for the masses. (Color is a little off on this shot.) The full meal: brisket, Boudin stuffed mushrooms, spinach salad & sliced white cheddar. Can't wait to do another one!