I wish I could have taken some after pics, but never got a chance, it all went too quick.
Smoked them at 225 for 12 hours ,removed them and wrapped them in butcher paper and left them in for an extra 2 hours then pulled them out , wrapped in towel to rest for another hour.
I used 27 lbs of Pit Boss Competition blend pellets for the entire time .
Not too bad , especially in 50 degree weather.
Smoking that much Brisket was a challenge and it pulled thru with flying colors!
(I didn't need to do anything at all to the cooker...set it and forget it!)