Well, I got a wild one this morning and decided it was time to do another cook at work so I picked up a 14.5 packer brisket and fired the UDS once I got to work and off we went. Using the following technique: "target of 325/345, foil somewhere between 2:20 and 2:40 into the cook.....do not use any liquid addition either....leave some space (maybe 1/2 inch) around the sides of the brisket and a bit of head space above so there is room for the exuded liquid. After foiling cook @ 350-375 until probe tender..." - taken from the Weber Vitural Bullet forums I have done several of these and they always turn out great. Just didn't get it started when I wanted to by about 30 minutes so i'm hoping I can still push out by lunchtime, going to check in about 45 minutes for tenderness and hopefully it'll be where I want it to serve for lunch. Hopefully I'll get some pictures but won't get them posted until tomorrow due to working a way late shift tonight. More to follow!