Happy to have found this...

Thanks for having me...I came home today and started prepping my first ever brisket...only to find out that my internal temp sensor was broken...I'm winging it...I'll let ya know how it turns out!!

Thank you all for the kind welcome, and the support. It was my pleasure to serve.

So, I have no idea what it's gonna turn out like. I rubbed the brisket with Montreal Steak Seasoning because it's what I had on hand and I like the fact that it's heavy on the cracked pepper. I wrapped it in wax paper and placed it in the fridge for a couple of hours to cool it off. I then brought the smoker up to 235 and reduced it to 220 after placing the brisket in. Right or wrong, common sense told me if I wanted it at 220, I was going to lose some heat opening the door that's why I brought it up to 235. For liquid, I filled the tray with apple juice and sprayed the brisket several times throughout the process with apple juice from a small spray bottle. I used mesquite wood chips for the smoke. After about 4 1/2 or 5 hrs, I removed the brisket, wrapped in aluminum foil, reduced the heat to 190 and placed back into the smoker where it sat from midnight until I woke up at about 6. Prior to leaving for work, I removed from the smoker and placed it into a lasagna pan to retain any juices that may leak from the foil and put it in the refrigerator. I'll get home around 5:30 or so.

Now that you have the background, here are some questions:

1) in the absence of my internal temp gauge, was my reasoning sound or do I need to re-group?

2) How should I warm before serving? I know chicken is different from beef, but I toss wings after smoking and then toss again prior to serving and place in a 325 degree oven for 15 minutes and they turn out perfect.

3) if I can't get my temp gauge figured out, does anyone have a good recommendation for a remote sensor thermometer?

thanks for your input, here's a pic after removing from smoker and placing in the fridge: