Black angus 3.5 LB brisket. I know its 10 lbs small, but that's what was bought by my wife. Just rubbed with some garlic sauce, salt, and black pepper. 7 hours to get to 195 IT, sprayed with apple cider vinegar, and garlic olive oil mix in a mister. After cutting the end off and cubing, Jeff's rub and sauce, back in for an hour and a half. Spareribs are still my favorite, but this was a close second.