I put a 14 # brisket at 11:00 p Saturday nite after LSU game. I rubbed it down with Jeff's Rub and smoked it in an aluminum broiler pan using a small chunk of mesquite, then switched to hickory for the rest of the smoke. Kept temps from 220-235. I never opened the smoker lid until 6:30 a.m. when the IT hit 155. I'm ready for a nap by now so I went ahead a foiled it with the probe still in it and put in the kitchen oven at 220 and ran my probe wire through oven door, set the et-73 for 205 IT and went to bed. It finally hit 205 at 3:30 p.m. So after 7.5 hrs. in smoke, 9 hrs. foiled, (16.5 hrs total at 220) and 3 hrs in cooler here are the results... The flat was a little dry (should I have taken it out at 190 or so?) but very tender and flavorfull. It was falling apart when I tried to move from one dish to another. I aparently lost my bark by foiling and cooking for 9 hrs. When separating the point from the flat the point fell apart so I just pulled it for sandwiches. It was very moist. More fat on that end I guess. Lots of drippings for au jus. Any feedback would be greatly appreciated.