This was my first smoked brisket several weeks ago. (green tinge is the reflection from the green roof) Learned lots of lessons from this. Like Stop peeking, and trust the thermometer probe. Putting more rub and injection. The meat was a little tough at only 8 hours cooking time. Internal meat temp was quick to 170F. I hard a hard time maintaining the smoke chamber temperature. It became erratic from 200F up to 375F. Had so many flare ups.