I was quite pleased with my first attempt at smoking Brisket. It was 15.5 pounds. I maintained the temp at around 250 F for 8 hours...took it out of the smoker at an internal temp of 180 F....double wrapped it in foil and stuck it in the oven (not on) for 1.5 hours. The thinner sections at the ends were a little on the dry side, but the thicker part in the middle was juicy and very tasty. I can't wait to do another one.