Decided it was time to try a full brisket on the smoker this past weekend. Woke up at 3am to get the smoker ready and throw the brisket on....I went back to bed afterwards. I threw some rub (Jeff's rub) on before putting it on the smoker. I did not inject the brisket nor did I wrap it. I ended up keeping it on the smoker for just over 13 hours ( it was a 9ish pound brisket). Once I took it off the smoker I did wrap it in foil and put in a 170 degree oven to let it rest for a little over an hour. When I finally did slice it it as juicy and tender and had just a slight bit of pull. Everyone enjoyed it so hopefully something was done right. Won't lie...I've enjoyed the leftovers as well. I also made some bacon wrapped stuffed jalapenos. I'm smoking on a WSM 18.5 and I've added the handles as well as casters (not pictured) on the legs so I can easily push it around. I also was able to use my recently purchased Thermapen and Maverick 733. A few extra pics included.