Hi all, I'll be smoking a large packer this weekend. It will be my second attempt at brisket. Last time I posted my results with qview - ended up with some nice BBQ, but it was a bit on the dry side. Suggestions for this weekend? I will definitely foil this time (probably at around 160*). But should I go for a high heat cook or a low heat midnight cook. Very interested in your thoughts!! Btw- I'll be 'cueing on an 18.5 inch WSM with the water pan full.