Just about to finish up a 6 lb brisket. Hickory wood at 225 with just a simple SPOG rub till IT was 150 then I put half a stick of butter and half a Guinness beer and wrapped in foil and back in. We are at 190 now. Gonna take it to 205 then rest it for a while. Will pull it tonight and then refrigerate till tomorrow when I will add some cheddar jack cheese and make empanadas as an app for a get together I have going on. Not good with pics but will post the results after the party.