I've been smoking for years using the "cheap" electric type cylinder looking smokers. I think all I've ever smoked, on the old smoker was ribs and butts. After convincing my wife that the smoker was worn out I talked her into letting me get one of the Masterbuilt 40 In. smokers this time. Smoked some pretty good ribs the other night with it and I'm going to smoke a beef brisket tomorrow, using the advice of solaryellow in this thread.... http://www.smokingmeatforums.com/t/...ood-sliced-brisket-defies-conventional-wisdom I'm using the rub recipe that he provides, and one exception is that I went on and applied the rub today. The brisket is about 10.7 pounds and is about 1 inch thick as the smallest end and goes up to about 3 to 4 inches at the thickest part. For the ribs I used the 3-2-1 method with the temp set at 225, and the ribs we're actually probably too done. They we're falling apart, which I guess I shouldn't complain about, but I think we would of preferred that they "stay together" a bit better. Since the ribs seemed to "overcook" I checked the temperature today with a couple of oven thermometers that I have, and the temperature of the smoker seemed to run about 8 degrees hotter than the readout indicated, so I'll adjust accordingly for that. Anyhow back to the brisket, using the recommended temperature of 235 what would the "probable" (which I know this is a guess) cook time be? We usually try to eat about 6 PM, so how early should I start the brisket? I have coolers and towels that I can keep it in if it finishes off early. Any help or suggestions are certainly welcomed. The first photo is the fat side. Most of the fat was trimmed off of the "thin" end, and it appeared to be pretty well trimmed off on the "thick" end also. I should of taken a photo before applying the rub, but I didn't think about it.