smoker with a PID loop. I love them and a great brisket is the best kind of bbq. The nice thing is you can start with a flat instead of the full brisket and cut 2-3 hours off your smoke by smoking a smaller piece of meat. If you want to have it by dinner time, you better put the thing on the smoker at 6am to guarantee you'll get it. I also wrap my brisket in aluminum foil at 160-170 degrees(whenver it stalls). It helps speed the process up and it retains the juices in the brisket. The hardest work is the prep and trimming the brisket. The rest of it is mostly waiting around and replacing wood chunks when they burn up like I do. And lots of beer. My first few briskets I went a little heavy on the chef lubrication and didn't take into account the marathon not a spring ideal.