My first brisket, put prepared mustard all over it both sides and gave it a nice coating with a rub I made. Injected it with a red wine vinegar base marinade. 1 1/2 hours into took a quick picture of it to see how it was doing. 3 hours into it can start to see juices on it, and spritz oit down with a apple juice, worcestershire spray. 5 hours in looking really good. 7 1/2 hours and IT @ 184° and some friends brought over this pork loin to smoke with it. After a long 8 1/2 hours it got to 196° and the pork got to 147° got them off the smoker wrapped in foils and towels and out in a cooler for 30 minutes wanted to go longer on the rest but people were starting to get restless. So I cut the flat cross grain and then cut the point off where the flat met up with it, turned the point 90° and cut it down the center and made a little thicker cuts then what I did with the flat, I also learned that I need a electric knife, coming soon. The point was a little more fatty than I would have expected, I thought the fat inside would of broke down a little more than what it did. The pull test turned out ok, it took a little more tug then what I have thought, but flavor and juices and bark was out of this world, got a lot of compliments on it. Salad and homemade rotel cheesy potatoes to go with it.