This forum is awesome! There is so much information that it makes my head spin. I have a Masterbuilt 30 inch digital smoker. I've had great success with baby back ribs, a pork butt, and some chicken quarters. I am attempting my first brisket for a belated Mother's day dinner on Thursday. I bought a 13.5 lb packer and separated the point and the flat. I then cut the flat in half in order for it to fit in the smoker. I'm aiming for 225-245 degrees. I plan on starting it at 0700 hrs thursday morning. Hopefully it should be done in plenty of enough time since it's in 3 smaller pieces now. I'll pull it from the smoker at 200 IT, and wrap it in foil and throw it in the cooler until eating time. If it comes out well, I'll put some pics up.