A little 3-4 lb seasoned with SPOG. Got the mini fired up with Humphrey's lump with pecan an apple wood. About 1 hour in. Pulled off at 203 IT. 5 hours later. Rested for 1 hour. Before I say how it was as far as tenderness and taste was, I want to know what SMF members say. Remember this was my first ever brisket flat. I havent even tried a packer yet.