So, completed my 1st smoke, 1.8kg Brisket, smoke rub (cumin, cayenne pepper, ustard and garlic granules, paprika laid on top of Coleman's mustard) 2.5 hour cook before I reached the stall and then wrapped and cooked for 3 hours... really pleased with my first attempt... few lessons, temp was really high, started off nice and low but ended up at 130/ 140o at one stage. Probably should of let her sit for another 1/2 hour before wrapping and another hour once wrapped... but she tasted unbelievable... planning my next smoke already a little dry in some places, which I think was due to the temp going high at one stage