First off I want to give a special shoutout to @stlcharcoal
for providing me the great service and being a man of his word. Thanks buddy! Second - I want to tell anyone who is debating on getting a Pitmaster, pull that trigger my friend. Bought a 10 pound brisket flat from the commissary (retired navy Chief here) and prepped it with EVOO and Rudy's Rub I got from a Texas connection. Let it set and marinate for about 6 hours before it went on the pit. Hooked the 110 up and let it do the rest of the work. Mt temp stayed at 225 the whole night and I slept like a baby. 15 hours later it's pulled and wrapped up for dinner. I love this device. No more waking up in the middle of the night for me! My maverick and Pitmaster are best friends now.