Hi guys! Longtime lurker here . . . I love my MES, it fits my lifestyle well and I have a lot of recipes down cold and get much praise for my ribs and fatty. That said, I can't seem to make brisket work - it's seems too dry. But, like a Kenny Rogers song, my wife believes in me . . . and gifted me with a 10.7 lb. brisket to make Easter weekend. So, any recommendations?!? How long, what temp, what tricks do you seasoned professionals have to share? Any and all are appreciated!!!