Made sure to thaw out a 12# brisket by placing in the fridge Tuesday. Late yesterday trimmed it up removing the hard fat, somewhat getting the fat cap reduced and remove a small amount of flat end to keep the thickness similar. Trim weight was 9.2#. Seasoned with only 50/50 Salt & Pepper (going pure Texas) last night as well. Got the MAK running first thing this morning set to 200º and the brisket went in at 6:15. Ran until 7:30 then bumped to 275º where it will remain until done. Using the RFX to monitor the grate & the meat probes will go in after 4 hours. More to come....