Hey all, So, I'm going to be taking my self imposed "Final Exam" en route to the title of 'PitMasta'. I've vetted just about everything I could think of: Mods to the smoker Got the right brand of lump Got a digital probe thermometer Studied the fine art of smoking brisket on SmokingMeatForums.com (shameless plug, lol). Did a few low and slows of Pork Butt, ribs, and smoked a couple of turkeys too. I can do pulled pork with my eyes closed now, so I think I'm ready to take the 'test'. Here's a video of my brisket: Fresh out of the pack: http://s949.photobucket.com/albums/...tion=view¤t=2011-04-21_21-11-28_160.mp4 After slight trimming: http://s949.photobucket.com/albums/...tion=view¤t=2011-04-21_21-26-37_255.mp4 I have thus named her Bessie, following a tradition of naming all of the larger cuts of meat I have smoked thus far. I've trimmed her, put the seasoning (see video) on and placed her in the fridge under wrap overnight. Seeing as how this is my first one, I didn't do a wet marinade (as I've had success with mopping and moisture in the past), but rather a dry 'pat' (not rub). I have one final question before my test this evening....do I insert the probe at the tip of the flat down into the point? I know 'thickest part' rules, but this is basically like 2 pieces of meat.