With the help of this forum, I did my first Brisket. the pics show start to finish. I rubbed it and let it rest for a couple of hours. put it in at 220*. 3 1/2hrs it hit 160* so I foiled and put back in. It than stalled at 170* for a few hours than when it hit 180* I did the probe test and it was done. So a total of 12hr of smoke. Then I wrapped it with a towel and put it in a cooler for 3hrs until the My Seahawks kicked the Eagles azz!!! It turned out Great. It melts in your mouth and has good meat flavor. The rub didn't take like I thought it would. The next one I am goanna start out slow and low . Around 200* I guess to give it more smoke time before I foil it. What do you guys and gals think? Any pointers are welcome.