15 lb whole brisket, with moderate fat trimmed. Slathered with mustard & a heavy coat of BBQ rub .
On the cooker @ 8AM
Smoked over charcoal & pecan chunks.
Temp ran from 275F - 300F, at six hours the meat temp was about 165F , then put in large foil pan & tightly covered. Put on gas grill upper rack @ 275 till temp was about 188F , the temperature probe went in like a knife through butter.
Very tasty & tender .
Total time on cookers was 8 & 1/2 hours.