I've been smoking meat, primarily pork shoulder, since 1989. During that time, I got quite good at pork, but my brisket was never righteous.....until today! On my Pit-Boss 820D, using the Savannah Stoker controller: Pit-Boss pro blend pellets (consumed about 1 *RC per hour) 14.5 # brisket from Costco. I trimmed fat from this using Aaron Franklin's suggestions. Rub: 50/50 sea salt, black pepper (course grind), applied moderately. 1 hour on counter top in 75dF kitchen, uncovered, with rub on. Placed point (thick end) in middle of smoke chamber, flat (thin) on right side. (Center of smoker is hottest, so put the thickest part of meat here) 2 hours at 170 dF in Pit-Boss for smoke (middle of thickest part was at 190 dF) 14 hours at 225, uncovered, not sprayed or mopped with anything; no flips, no rotations 1 hour wrapped in aluminum foil cool down on counter. Results: Outstanding! As good at the best I've ever been served, far better than most I've had, and many times better than anything I've ever made before; hard to see where I could improve this, from our standpoint. *RC: Red Cup, the new international standard for pellet smoking rate of pellet consumption.