Picked up a 3.75 pound brisket flat from Trader Joes yesterday. It's probably not ideal but it's hard to find brisket around here. It was a nice thick piece though, about 2 inches and very even. I plan to smoke tomorrow using my MES 40 Gen 2.5. I've read a ton of threads on smoking brisket, most being done on non MES units. I just wanted to hear what us MES 40 users do to achieve perfect juicy sliceable brisket! Ready? Go!