I seasoned the meat with salt, garlic powder, paprika, ground coriander, onion powder, pepper. Full packer brisket, trimmed, and separated. Smoked on a charcoal vertical smoker that has been converted to electric. My goal temp was 225 but I would say it was between 200 and 225 through out the night. I used big chunks of dried apple wood, smoked wet until 150 then dry the rest of the way. I pulled the meat at 180, wrapped it, and stuck it in a cooler for two hours. I started smoking the briskets at 12:30 am. The point was on a lower rack of the smoker and finished first at 11:30 am, the flat did not reach 180 until 1:30 pm. Turned out great, picked up a few more packer briskets for future bbq's. My camera was not working so here are some cell phone pics from the fourth of July.