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Appreciate that. I ended up putting the brisket on at 5am @ 225° and smoked until bark was nice and set, which was right around 165° internal. Wrapped and put temp up to 275° to finish. Came out pretty good! Appreciate all the insight.

Appreciate the help. That is again!

Thanks for the reply. If I were to cook at the 250-275, we're probably talking about a 9 hour cook total correct? Sorry, just trying to plan around the dinner time.

I'm planning on cooking my 9lb Brisket flat low and slow, starting tonight. Planning on smoking at 200° so I can have it tomorrow for dinner. Has anyone bothered to start the cook off on Xtreme smoke for a handful of hours for deeper smoke penetration? Opinions and suggestions all welcome...

Appreciate the opportunity for another accessory for the grill!

Thanks again everyone for their insight. Cook came out great. 17 hours on the smoker and was really happy with the results.

Thanks a bunch guys! I'm going to go with the overnight cook and roll smoke on it early then bump to 225°. Will post pictures of the finished product sometime tomorrow before the meat-coma kicks in. Many thanks!

So I'm planning of smoking my first pork butt for tomorrow's dinner. Have a few questions of what does & doesn't make the most sense. 1) I am making a 9lb pork butt. Some say fat cap, some say none. I plan to cook with it on, but when it comes time to mince the meat, do you keep the fat or...