After helping people with some notes I have on Briskets, I finally decided to do my own. I have held off because we usually see full packers or pastrami here. Since I own a GOSM, I needed to separate the flat from the point so I could fit them on my smoker. Not too hard, probably trimmed a little too much fat, but onto the smoker they went at 8:30 AM. Temps outside at the time. 28º A little cool for Florida. Funny part was my outside thermometer were reading 200 to to 210º tops. Since there were two of them and not seeing both being off at the same time, I add another to interior of smoker and found 250º, Another surprise is this Brisket did not stall. Abelman had warned me this may happen. I had placed the brisket in a pan and after 3 1/2 hours covered it with foil, around 160º. At 3:30 PM I had 195º. I know 7 hours sounds early, but off it came. Wrapped in foil and into a cooler for 1 hour. It didn't look bad and smelled great. Had a decent smoke ring and was fairly moist. Brisket is served. Mrs Flash added some Black-eyed peas and rice along with some mashed taters. Took some of the juice and made a thin gravy. Not bad. I give me a 7 1/2 stars. The next night we made open face brisket sammies covered in more mashed taters and gravy. The next night was some hot soup with Kale, brisket, beans and such. My God, it was 18º that morning. All of those turned out great. Carved up the Point for some more sammies later. Good stuff. Will have to do it again.