My dad was in vising so I decided to make a brisket. Grabbed a 5 lb one (wanted bigger but they did not have many) and got it ready to go (using Jeff's rub). Here it is all rubbed up after sitting over night. Here it is 7.5 hours later when it it 175°. It was a nice pink in the middle and had great flavor. I hate having the smoker going with all that extra space just vacant so I through in a bout a dozen country pork ribs. Thanks for looking.