I've gotten my Pitmaster Deluxe back from my son after a 3 year loan . Had to bribe him with a new Weber Kettle, but at least it's home. Now I have to get used to using it again. I usually smoke a brisket or a butt for weeknight dinners when we don't have time to cook. This week I did a brisket. Here is a 15# packer after about 5 hours. Smoking with Royal Oak briquettes and hickory chunks. The mop sauce was Gold Buckle brisket sauce. Here it is at 170* just before I put it in pan and foiled(I had just added the trip tip for yesterdays dinner. And after resting and slicing here is a pic of some of the sliced flat. Very juicy and tender.