I decided to pull out one of the briskets that I had in my freezer. We are having a dinner with about 20 friends for St.Patricks tomorrow. My girlfriend is making the traditional corned beef and cabbage and I am making the smoked brisket. It just went on the smoker. I'm running around 225 and using Kingsford hickory pellets. I used my own SPG and then some Kosmos cow cover. This thing is a beast, I'm in for the long haul!