I got underway right after daybreak this morning....with two 14 pound choice Angus briskets. 180° for 3 hours, then ramped up the cooker to 325° for another 5 hours. It was tender and had an internal of 193° when I slipped it off the pit. Used the Lockhart style rub (or as I just learned, Dalmation rub) cherry and pecan. No TQ. These are round two for the wedding rehearsal, so no sliced shots.