first smoking

Now I have a few questions for you now?? How big and what parts of a brisket do you have??? A whole packer or do you have just a flat??? How big is it??? Now the fatties are easy to smoke. Now you don't have to add a water pan in your fire box or inside the cooking compartment. Now I would also try to keep the smoker at maybe 230°-250° but then the brisket will take a pretty good amount of time. So you really can live with some spikes and falls in the temp department. For your temps I would take the brisket to maybe 165° and foil it then take it about 195° for slicing and maybe 200°-205° for pulling. As far as the fattie I would take them to 165° internal temp and then take then out. I would also take both of then and place them into a dry cooler with some old towels and leave the brisket in there at least an hour if not longer. You could go maybe as long as 3-4 hours with not much problem just make sure that you have a lot of towels in the cooler. Now don't forget the Qview we fat kids out here love seeing some good Q from your smoker.