Started converting my big vertical over to electric and needed to see how the controls etc. were going to work. May as well drop a chuckie in while I test. Took a 4 pounder out, slathered with yellow mustard, rubbed with my usual brisket rub, put it in the smoker at 225, lit the Amazen tray full of hickory, shut the door and left it alone for 3 hours. After 3 hours, I put the chuckie into an aluminum pan with onions, garlic, and a wee bit of beer. Foiled the top, put it in the smoker again at 225 and let it go for another 3 hours. Pulled it, chopped it, and put it on a bun! Now I have this big boy in the smoker. 18 pounds of brisket! For reference purposes, my vertical is 26" deep! Big ol packer brisket. More on the brisket later.