lol. another person not afraid to try and conquer the mighty brisket. atta boy! ya just gotta hit the ground runnin sometimes. i like it. i run my briskets @ 250-265 and sometimes wrap them in butcher paper like Gary does. most times i just leave it as is in the chamber and let it do its thing. im notorious for using variety of woods..i usually stick with pecan and mesquite and sometimes i throw a little cherry in there. beef and cherrywood smnoke go perfect. any idea on what kind of brisket youre gunna try? flat?point? full packer?