How about a low and slow ~18 hour brisket? Never done it, but it’s on my to do list. Usually I like my beef “Pittsburgh style” aka black and blue - seared on the outside and blue on the inside. 

 depends on the cow tbh. 

i do like brisket - but it’s not my favorite. 

 Made some incredible pork ribs on the smoker, am I going to be disappointed by the brisket?