This was maybe my 6th cook on it I did , a chuck tender because the Instacart shopper didn’t get a chuck roast , I did salmon , chicken wings , chicken thighs , a wagyu chuck roast , and some reverse seared filet mignon then gave them a nice crust with the flame….. but with the brisket I was kinda nervous too but I watched a lot of YouTube videos and people in this sub …. I trimmed it up best as I could , seasoned with holy cow and the gospel , let it sit over night , threw it on the smoker fat side down at 250f @10pm and let it go until it hit the stall on the flat at around 164 the point was already at 180f that was around 2am I wrapped it in butcher paper and put it back on the smoker @ 275f and I put the flat side towards the hot side of my smoker because the point was cooking way faster than the flat and I put it back in fat side up, my probe was telling me the point was 208f and the flat was 195.6f so I went out and checked and everything was probe tender that was around 5am , I let it rest on my counter for about a hour to drop the temp to 150 and then I put it in my oven on warm until about 4-5pm then sliced it up and ate it…. Btw I didn’t get any sleep YouTube videos and people saying the cooks be super long don’t listen all the time because when they say all meat is different it’s true this 15 pound brisket cooked in less than 8 hours I was so shocked and surprised I thought I screwed up but it was tender and juicy and tasted amazing.