I was kind of disappointed after tending a 5 pound piece of meat for 12 hours. It was just a small flat with no point. After 12 hours the internal temp was only 165 degrees. I might try this again when the grass quits growing. But I can't mow grass all weekend and then tend to a 5 pound piece of for twelve hours on top of that. I like medium rare beef. Brisket isn't medium rare. Maybe try again this fall.
