Just wanted to introduce myself. I live in Round Rock, Texas. I retired my New Braunfels because of rust and I didn't want to move it to our new place. Totally regret that. It still had life! Time to move on. Decided to go with a Masterbuilt digital 30". Broke it in yesterday with a brisket flat. Thanks to Bearcarver for his step by step guide, and also for answering my questions about internal temps! I was the biggest critic of the brisket. Everyone said it was good. And it was. Moist and tender. Smokey flavor- but no smoke ring, and certainly no bark like I got with my firebox smoker. I'm guessing I lost that due to foiling it- but I'm also guessing that is what helped make it so moist. It's a process, I know. I'll keep trying and keep learning. Lots of great info on this site!!