Wow. This is my 2nd smoke, with the frst being 2 fatties. I bought a 4 lb flat last week. I started soaking it Saturday morning around 8 AM, with plans on smoking it around noon. No dice, it rained like pouring piss out of a boot all day. So, I soaked my brisket for around 28 hours, changing the water every 2 hours. I thought I would plop this small cut of meat in the smoker at 225 for 5-6 hours, foil for a couple, and eat it tonight. BZZZZZZZT. Wrong. To start with, I thought I had way more spices in my cabinet than I actually do. I was going to use pepper, coriander, and garlic and onion powder. I didn't have enough pepper to grind fresh, so I used canned pepper, I had no coriander, so I used what I had: canned black pepper, Old Bay seasoning (which I NEVER run out of), and garlic powder. I put it in the MES around 12:00, and it didn't reach 160 until 9 PM! I then double foiled and put it in the cooler for 2 hours. Here it is sliced up. If I do say so myself, it is pretty damn good! I need a better knife or way to carve, as I was watching the Lady Vols and carving and almost lost a knuckle. I'm thinking of calling in sick tomorrow so I can eat a sandwich for breakfast.