So here is my Third Beef brisket following this forums advice from very knowledgeable members. To start this is a 13 pound packer from local Sam's Club. Smoker used was the MB 30 dual fuel propane, Woods were Hickory with a lil leftover Peach mixed in the AMNPS. Last night temp was mid to low 30's and snowing. Smoker stayed around 238-245. No foiling went to IT 199. Rub just some S.P.O.G. She is all rubbed down ready for smoke 10pm. plateaued at 172 for two hours she pulled it out at a IT of 199 at 0600 hours. Into foil and cooler while dad gets some sleep. At 0900 sliced up and ready for the Bronco's and Texan's at 1100. Hope you all enjoy.