Hello all This is my first forum post and was my first Brisket on my Large BGE. I purchased a new Stoker ATC unit and just had to try it out last Friday night. I saw a post earlier this week of a Brisket that featured a terrific smoke ring, to which mine cannot compete. I did not wrap this nor did I use a water pan. I wanted to try it bare-bones first so I'd have a basis for comparison later. I've included a screen shot of the log about 40 minutes or so just before I pulled it out at 195. I was very pleased with the steadiness of the temperature. I did manually change the temperature a couple of times towards the end using the software. I really didn't know what I was doing carving this thing but tried to respect the fact that the grains run perpendicular to each other (point v. flat). When I do my next one I think I'll try removing the point from the flat before carving each respective piece. I also did not do a burnt in of the point, which is the one thing I regret--always next time, though. Anyway, I thought I would share since I took the time to take a few photos--which is a rarity for yours, truly. I am by no means an accomplished cook so maybe this will give others that are in my category a little confidence (hopefully, it won't scare them away :) ).