Used oak & apple woods + lump charcoal & briquettes (to help with the smoke ring). 10lb brisket after trimming.

About 12 hours to cook @ 275⁰, wrapping it in butcher paper halfway through. Wrapped it in towels and rested inside a cooler for 4 hours.

The long rest makes all the difference. Can't recommend that strategy enough.

I love how it came out after a hotter cook than usual. 225⁰ takes an eternity on my Hasty Bake grill/smoker. It needs to run hotter.