Did my first brisket on the WSM today. Turned out pretty good for not knowing what to expect. Smoked it between 225-250* with embers brand charcoal and some oak chunks. Went for about 8.5 hours (wrapped in butcher paper for about half of that time) before I got stuck at 189* IT. I finished in the oven at 300* wrapped in foil. It could have been just a touch more tender but overall I was pretty pleased. I used only salt and pepper as the rub. The brisket was only 6 pounds (point with just a bit of flat)