I really hope this is the best brisket I ever had. I spent 4 hours re-engineering the door on my smoker. They do not sell parts for my smoker any more. I gave them my model and they sent me a door, that would not fit. So I had to drill the channels out off the new door and drill and rivet them on my old door. It seems to have a good seal now.
Do you cook a thin brisket the same way as a thicker one? I am guessing the cooking time will be shorter. This is almost 7#.