All good advice. The answer to your last question is, Foil at 150-170*F and cook to 190-195*F. You can then start poking with a toothpick or instant read therm. These should penetrate the meat with easy indicating tenderness. With the small chamber being so close to the fire box I would flip the meat every 2-3 h ours as well. Be aware that what you are buying are Trimmed Brisket Flats. These are the Leaner part of the brisket and quite small, <6Lbs. They are Notorious for being Dry so a 1/4C of your fav liquid in the foil will help. This liquid can be Cola, Coffee, Beer or Beef Broth. You may also give the Recipe below a shot. Makes a great meat Dip or can be thickened for Gravy. Good luck...JJ
Smokey Au Jus
1- Lg Onion,
3-4 Ribs Celery
3-4 Peeled Cloves of Garlic
Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,
THEN add 4-6 Cups Beef Broth,
2 Tbs Tomato Paste,
1/2tsp Dry Thyme (4-5 sprigs Fresh)
1-2 ea Bayleaf
Finish the Smoking process to the IT you want.
While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.
The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.
Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.
NOTE: If you are using this recipe with Brisket, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..