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Not measuring the pit, grate, temp, etc, Turned out a little dry, as expected. 12hrs for a 3lb'er. Though I didn't let it rest, I didn't want it cooking anymore. I will say the point is very fattty with lost of marble, just the way I like it. Lol Sent from my iPhone using Tapatalk Pro

And boy does it show. I've lurked here for a little while. I got into smoking months ago, read, watched you tube videos etc. chicken and pork seem to do fine, brisket on the other hand, not so much. First brisket I did was a 12lb packer. Took about 18 or so hours . But it stalled for 5-6 hours...