ok i'll get untechnical- if it's a junk brisket w/ a 4"fat cap & a bad fatstreak through the middle- i'll try to trim a couple inches of the cap & go fat up for 3-4 hrs.,then when i flip(i always use a drip pan,inject w/ balsamic,worchy,& beer)i lay the 1/2 seared(this is new & worked well)fat chunks on top of the fat side down brisket, flip every 3-4 hrs after that, & use 1 hard(both sides) seared fat chunk for the pintos.after a few hours -place in covered pan w/ the juice & cook some more- let rest before slicing, or pull right then- the temps & times depend on the quality of the cut, the time on the pit, & the temp. but thats just me and what works for me.