i cooked this 5.5lbs beef brisket in my new electric smoke hollow smoker and 235-250 from 4am til 1:30pm, up to 202 internal temp. overall i was happy with it, it wasnt real juicy, but i didnt need a knife to cut it. i rubbed it with my own dry rub and smoked with mesquite chips. there was no smoke ring into the meat,but it had plenty of smoke flavor. overall i am happy with how it turned out and will be making many more things on the smoke hollow.