Picked up a 10.34lb brisket from WalMart tonight. Going to do another test tomorrow or Saturday. I'm going to separate, trim, and inject with beef broth and apple juice. I'm going to start with about 2 hours on the CharBroil offset, then foil it and move it to the MES for easy temp control and minimum maintenance. I'm planning on about 2 hours foiled and then back on the MES rack unfoiled. I think it can have it done in 5 hours at around 275 the whole time.