Yesterday I was on the fence whether to put my 15# brisket (cut into 2 pieces) on my regular smoker I use or take a leap of faith and use my MES 40.After searching SMF for a cooking procedure, I finally decided to take a leap of faith and settled on a procedure that started off cooking around 225 to an internal temp of 165 with smoke and then without smoke to an internal temp of 190 degrees. Then I was on the fence whether to wrap in foil or not..(Let me just say I will never smoke a big hunk of meet again without wrapping it to finish it off)Then I reduced the heat to 190 and for the last for the remaining amount of time.I started the process at 4 am and dropped it in the cooler at 5 pm.Afterwards I pulled it added another layer of foil, wrapped in towels, dropped in a cooler until it was time to serve it. Even with a brand new super sharp knife, the brisket was falling apart from being so tender.I was told by several people at my NYE party who are familiar with my smoked meats that this was the best brisket that they have ever eaten.I've never had the patience for LOW and SLOW, but now see the benefits of it.Can't wait to try some Boston Butts next weekend.Thanks SMF for your guidance...I'm a convert in Low and Slow method.G