Bests & Worsts Reviews from Amazon

I am from Texas and know about smoking briskets. I usually use webber smokey mountain smoker which takes a bag of charcoal and 1/2 bag of wood chunks. This smoker/roaster took only 1 1/2 Cups of mesquite chips and no charcoal . I rubbed a 14 lb brisket and put it in the smoker with 1 c of water in the bottom. I set the temperature at 250 degrees and filled the cups 3/4 full with mesquite chips. It took about 5 1/2 hours to reach a meat temp of 195 degrees in thickest part of the meat. I took the wonderful juices from the bottom and defatted them. I then wrapped the brisket in foil and then wrapped that in a towel and put it back in this smoker with lid on and unit off. I left it in there for 2 hours. This tenderizes the meat. The meat was smokey, juicy and tender. I only had to add wood chips twice. This is the best and easiest brisket I have ever made.