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here's only photo I got of the finished product. 11 pound brisket all gone with 10 people. Super tender! Put on at 630 and at 2 I put in the thermometer and it was reading 196 so I penned the flat and it was 185. Kept it going and at 4 wrapped and let it rest for a hour. Only time we wrapped was then. Had good flavor and kept it simple with some seasonal salt on it when it went on the smoker.