Yesterday we had friends, neighbors and family over, this was my first ever brisket and first time smoking for a group since I got this back in March. I did an 11lb pork butt, 4 racks of baby backs and this 4.65lb brisket. I put the brisket on at 10:30pm Saturday night at 270* using hickory pellets. Wrapped at 165* and it finished at 5am Sunday. Being this was my first time I didn't want to do a packer since I had no idea how long this could take or turn out, plus I had to do ribs and finish the butt all by 2:30pm. I put in a cooler for 3 hours and then put in the fridge. Took it out an hour before guests were coming, sliced it, sauced it and put it back on the Yoder at 195* to re-heat. Very moist and tasted great. Thanks for looking. Joe used Oakridge BBQ Black Ops Brisket Rub In the smoker almost didn't get this picture, they were already lining up!