I sure hate to admit this, but the more brisket threads I read the more confused I get. I'm gonna try smoking a 3 pound hunk of flat tomorrow. It's in the fridge right now with some rub on it, and the oak chunks are soaking. I'll be using a GOSM propane smoker. I understand the 225 - 240 F GOSM temp, the 1.5 hours/pound, smoke till 140, shucks, I even understand the ice chest trick. Here's the questions I got - I start out with the brisket on the grate and then move it to a aluminum pan and foil it at 140? Then wait for the finish temperature of 190? Do I spray while I wait for the 140? And my finish temp is 210? Fat up or down? When? How often do I turn? :oops: I'm makin myself crazy. I'm new to smoking, my wife didn't think she would like the pork chops, chicken and game hens I have done (but she loved them), and all she has heard from me is how good smoked brisket was that I used to get in Texas. So my reputation is on the line. Can anybody help me save the day?