a friend of mine and i are going to try a brisket this weekend. the briskets he has access to are around 9 lbs and about 3 inches thick. that's all the information i have for now. it will either be cooked on a weber kettle or an ECB, i think. he might borrow his cousin's smoker, which is an offset, IIRC. questions: what kind of temps should be be cooking at? i am used to cooking at 250 degrees but can adjust if necessary. what kind of cooking time are we looking at? the goal is tender brisket that can be sliced easily and is of course mouth-watering! if we do end up using the weber kettle, any advice or tips? thanks in advance and i will of course keep people infomred of our progress!