Aloha All, I did a brisket last weekend. Sorry no q-views. I’m trying to figure out how to use flickr rather than photobucket. Anyway the brisket was 5.5 lbs. I smoked it to 205. It took 9 hours at a steady 245 degrees. I didn’t foil it. I popped it in the refrigerator overnight and sliced it the next day. Boy the smoke flavor is spot on and I’ve been making sandwiches with the sliced brisket every day this week. Next brisket, I will try the foiling technique.