Very nice! A perfect brisket is always worth the wait.Pictures say it all. But was on the smoker for just over 24 hours( till probe tender). Wrapped about 10:30 Friday night at about 155° in peach paper. Went to bed, up at 6:30 and checked on meat. About 180°. Off at about 2 and wrapped in foil and towels till 5. Poppers went on after brisket. Bacon drizzled with maple syrup.