So last night I made a prime brisket from Sam’s. $43 for a 13.85 pound brisket by the way. Full packer. So I trimmed like some of the videos said. I am still confused and know I didn’t do it correctly but that’s another thread. So I just got an 18.5. I had trouble fitting it on there. So I got the rib rack and wedged it in there. I put the temp controller at 225. I think it stayed mostly at 235 though. I put in on around 9 pm last night and it was at 203 at 9 am. I thought it would take a little bit longer. Actually had just gotten up and got very lucky I didn’t nuke it. So what is the best way to fit it on the smoker? And I thought it would take longer. And I had trouble fitting wood chunks on there as the water pan got in the way. I finally wedged them in there. But I am worried that I didn’t get the right smoke flavor. It’s holding now for a few hours so I’ll have to post how it turned out later. Did I put way too much charcoal in there I am guessing? I did like how it got up to them very fast. A lot faster than the 14.5 and having more room and the bigger door so you can get in there without opening the cooker is really nice.