Picked up this 9.8 lb point last weekend. Being its my first attempt at a brisket, I'm keeping it simple. Trimmed, rubbed, and wrapped yesterday and back into the fridge. I used CBP, sea salt, granulated onion and garlic. On the pellet muncher at 5am this morning. Using Hickory in the hopper and the amnts. Been keeping the temps between 220 - 235* . Here's a peak around the 5 hr mark temp just hit 140* The GMG putting out some nice TBS with a little help from the amnts. I'm almost at the 10hr mark, and I'm at 158* thses last 6* went by soooo sloooow.. should be hitting the stall soon. I'll foil, and back on to wait some more.. supposed to be eating at 6. I'm thinking 8 if I want any rest time. I did bump the temp to 265* I'll keep updating.