First of all, a big thank you goes to Bearcarver for his step by step. Another thank you to TulsaJeff for his outstanding rub recipe. The grill: M1 by Mgrills Fuel: White oak splits The meats: 7.48 lb. Boston butt from Sam's Club (wish I would have done 2 or 3 more, I had the room) The pics: The M1 grill stoked with oak. The brisket, rubbed with yellow mustard and coated with Jeff's rub. Five hours in at 145 degrees internal...time to cover with foil. All finished. Eight hours and 15 minutes, 204 degrees internal. After two hours rest. Bone lifted right out! Pulled and ready to serve. It was outstanding! Tons of compliments. Thanks again to this great forum!