I originally bought my electric MES so I can do briskets. I just don't have the time or patience to keep my charcoal smoker for 12 to 14 hours. I planned an overnight smoke so I could have the brisket for Sunday lunch. I bought a flat half and on Saturday morning I injected it with beef broth and brisket rub I bought from my butcher. After that I rubbed the outside with the same rub. At 10pm I put the brisket in the smoker at 220 deg. I smoked it with apple wood until about 2 am when I went to bed. When I woke up the next morning at 9 am the brisket had gotten to 180 deg, perfect timing! I took the brisket out and foiled it with a cup of apple juice. I put it in the oven at 220 deg until it hit 190 deg. At that point I wrapped it in towels and put it in the cooler to rest for a few hours. At 1pm I took the brisket out and cut it. It was like butter! It really came out wonderfully! I served it with cheese potatoes and steamed broccoli and home made sauce on the side. What a great meal!!!!