Put a 9 pound packer brisket in the smokette yesterday at 11.40 am on 200* with 3 oz. of toasted french white oak cubes out of my '04 Muscadine wine which was racked yesterday morning and tasted and found to have plenty of oak character. The brisket hit 195* at 1 pm today. 25 hours, 20 minutes. It is wrapped in double HD foil and double towels and in a cooler. Today is my birthday. The wife has a big pan of baked beans in the oven with leftover pulled pork added. We are also having slaw and smashed tators. After that, we will have triple chocolate cake and chocolate icecream. I will wash it all down with a bottle of my '03 Blackberry Nouveau. Sending Okie a pic to post so all will know what I mean by white oak cubes, meant for wine.