I'd like to start by thanking everyone on this forum for all the advice and pointers. Okay, I started a detailed share but once again uploading photos locked up. Ahh. Straight to the point. The 9# brisket came out amazing. No trimming, sliced the fat and seasoned with Monteal Steak seasoning and a bit of garlic powder plastic wrapped and into the fridge overnight. Got up at 4:30am and lit up the Akorn. I thought I had it figured out but, oh no! Temp was fine for 30 minutes so I went back to bed. Well 2 hours later I woke up and looked at the remote temp readout and the chamber temp was 450 and the IT was 160. Oops, thank goodness for the arsenal. I pulled it wrapped it in foil and moved it to the mes30. At 275 the It reached 206, poked it with a toothpick and it was smooth. Wrapped it in towels and into the ice chest for 3 hours. Omg. Even with the overheating I figured it out. Once again, I'm trying to post photos hope they come through. I will definitely be doing this again, minus the temp flare up. Thank again for the great shares. My knowledge is expanding. Glad I was able to save this one. I'm hooked on smoke. Thanks.