I tend to read much more than i post on here but this was too good to keep to myself. We had a party for my grandfather's 85th birthday this weekend and i decided to do a brisket because everyone always loves it. I started my fire at around 2am with a planned finish around 3-4pm, with about an hour added in for resting in the cooler. I ended up finishing early and just held it in the cooler for a few extra hours (a tip i picked up from here) and when it came time to slice it up it ended up being perfect. Enjoy