I posted this in answer to a question on how to smoke a brisket. Iceman (Gary) asked that I re-post the answer here and make it a *sticky*. As there are many variations to doing a brisket as there are doing butts and ribs, feel free to share your *secret* technique. Smoke that brisket to 170 deg. Wrap in foil with a good splash of your spray/mop-back into the smoker until it reaches 190 deg. Wrap in several old towels and place into a blanket lined cooler for a couple of hours to rest and redistribute the juices then slice or pull and serve. Keep in mind that a piece of meat this size will hit a plateau and you'll think your thermo has gone south on you. DONOT adjust your heat, Just leave it alone-It's is during this time that the heat that has built up in the muscle mass begins to break down the connective tissue which in turn will make the brisket tender. Be patient with it and it will reward you a great meal.