We were having a going away lunch for one of our contractors and I was asked to bring a brisket. It was a 15 pound choice packer, prepared with Dizzy Pig coarse grind Dizzy Dust. Smoked at 225 degrees with a few chunks of cherry wood mixed in with the Rockwood charcoal. It took a little over 22 hours to get to "like butter" consistency. Went fast with lots of compliments.