Got a 15lb Brisket from Sam's Club a week ago, figured I'd give brisket a go! Here's a quick picture after trimming and squaring it off... I'm using pellets in a aluminum foil pocket for the first time in my vertical propane smoke. Purchased a 40lb bag on Amazon: Here is a shot of the brisket 4 hours in, had a start a little warmer than I wanted, about 250 degrees, in order to get it above 140 degrees in four hours -- since I opted to inject with some beef broth. It is sitting at about 150 degrees and I lowered the temp to about 225 degrees. Kept the seasoning simple: salt, pepper, granulated garlic, and onion powder. Also trying this one with the fat cap down for the first time in the vertical smoker. I'll keep ya'all updated!