Started out with a 15+ lbs, packer brisket, but after trimming, it was more like 14 lbs. Didn't get fancy this time. I just smeared some mustard and Worcestershire all over, then sprinkled with SPOG (salt, pepper, onion powder, and garlic powder). Injected with a mixture of beef broth and more Worcestershire, and slid into the electric fridge conversion to smoke overnight. For smoke, I used my AMNPS with Pitmaster's Choice pellets. Smelled great! It's been a while since I've done anything in that smoker, so it's nice to have it puffing away again. Only had to light it once, and it worked like a charm! I did put a small piece of foil on the rack above to catch any drips. Sorry, I don't have pics of the prep, but my hands were too messy to play with a camera. Put it in at 10:30pm Friday night, kept an eye on the temps until 12:30am, then went to bed. I got up at 5:30 to check on things, and the temp was right on target at 225°, and the AMNPS was 1/3 of the way thru the third row. Man, I love that thing. Thank you, Todd! This is a skewed shot, lengthwise, so it looks much smaller than it actually was. It came to be about 22" when done. This was hour 11, right before I foiled. All told, it was a 15-1/2 hour smoke. After a nap in the cooler, it was sliced for dinner and was very juicy and fork tender. I apologize that there are no plated pics, but my daughter and her husband came late, and I was just trying to get things on the table while they were still warm. But I have now achieved one of my dreams: smoking in my sleep!