Well, after lots of help from you folks here at SMF, I finally finished cooking my first brisket. I put it in at 10, wrapped it in foil at 165 degrees, and took it off at 195 degrees at 9:00. Then I wrapped it in foil and a towel and put it in a cooler until 10. We sliced it at 10 to give it a taste. It was good, but a little less moist than I had hoped for. Any suggestions for how to get a juicier brisket? More time? Less time?
Thanks again for your help yesterday!