I did this on my homebuilt smoker over lump charcoal and apple chunks on Sunday. I did at a much lower temp than I normally do which I think turned out nice. The size of the brisket is also smaller than I am accustomed to. Temp - 210F Fat Side Up Coated in a brisket rub from the butcher shop. Wrapped at 170F and I tented it for an hour. I put on at 730am and pulled off around 430pm with an IT of 200 - performed toothpick test. Sorry I didn't get more pictures. It was very tender though!