It seems to cook faster than other types of smokers that I have used over the years. It was 14lbs, trimmed to 10ish. I cooked it at 275, to an internal of 203 before probing. I'll never do that again! You can see in the picture of the slices that it was a little dry and grainy. I melted the trimmed fat for tallow which helped but should not have needed it. Do you guys find that they cook quicker? It is a smallish brisket and only took 8 hours. I let it go to 203 before checking it because I thought that was a little soon. I knew as soon as I picked it up that it was a little stiff on the bottom while the top was still jiggly. Live and learn!!!