I just purchased a Camp Chef smoker and tried it out on a turkey breast in preparation of Thanksgving using the information from this site it came out great. The next day I figured I would try a brisket. The selection was poor and could only get one with almost no fat. It was $7.99 a pound, but being an anxious newb I bought it anyway. I used a dry rub and smoke it on 220 for 10 hours until it reached 170. I wrapped it and left it until it hit 190. I pulled it and wrapped it and left it in a cooler for two hours before digging in. The taste was great, but it was a bit tougher than I hoped. It wasn't bad, but didn't pull apart like it should have. I moped it twice before I foiled it and added a bit more when it was foiled. Any suggestions for my next one would be appreciated.