I got a full brisket 14.85lb trim off the fat and planed on cooking it for 14 hours or longer. I put my rub on it 24 hours before going on the smoker and just before I put on the smoker ejected it with beef broth. I had the smoker set up at be around 225. I have two ET-732 and used both. After 4 hours I put the meat thermometer in and one read 162 while the other read 167 both of the grill thermometer was with reading about the same 225. After 8 hour the meat was at 185. I had the thermometer set to go off if the grill when over 250 or below 200 and they did not go off, The meat turn out good but got done way too fast.