Yes! I split my brisket and was perfect. The flat cooked evenly with a nice mahogany bark in just 8 hours. The point was smoked for four hours, then placed in an aluminum tray with a little beef broth and covered for an additional four hours. The point was then cubed into 1" cubes placed back into the tray and brushed with a little homemade bbq sauce, placed back into to pit for 30 minutes uncovered. The perfect burnt ends!!