Hi folks have done a few briskets on an off set but never on my CS50. It's marinating as we key and will start it up tomorrow. It is a small 5lb flat with a nice fat cap. Marinade is Paul Newmans V/O with real garlic extra salt pepper, wine vinegar and some more oil mixed in for fun. I know when it's done it's done and my internal should be around 165. Do you think it should take maybe 6-7 hours? we would like to eat dinner Saturday night at about 6PM. If anyone could reply early in this process for me it would be appreciated. CS50m will be just outside and tomorrow it is slated to be 40 degrees and little wind. My voltage and all are just fine.