I purchased a 16lb USDA Prime brisket from Costco.
After trimming it, I coated it with a rub consisting of onion powder, black pepper, garlic powder, brown sugar, paprika, and Kosher salt.
I loaded my MAK up with hickory pellets, set it to 225, and put the brisket on at 8:20pm.
16 hours later, at 12:20pm, I took it off and let it rest for 5 looooong minutes. The juice just poured out while slicing. The brisket turned out fantastic.
I wish I could take the credit for the cook, but that would have to go to the Pellet Boss and my MAK 2 Star.