Heres a picture of the small 6 pound brisket I smoked over the weekend using my Smoke Hollow electric smoker. Rubbed it down on Thursday with my secret rub and wrapped it in cellophane and refrigerated it for 2 days. Unwrapped it and let it sit for 2 hours at room temperature on Saturday. Smoke it for 4 hours at 225 degrees using hickory chips. Took it out after 4 hours and wrap it in cellophane and then foil and smoked for another 2 hours at 225 degrees. Wrapped it in towels and rested it for 1 hour before slicing. It turned out great!