This time the kids want me to do a brisket. After reading some other forums, it sounds that they are hard to do. I haven't picked one up yet but I'm hearing a choice or prime would be the best to get. What I'm concerned about is how dry they seem to get. I usually try cooking low and slow with a IT of 160 deg over 6-8 hours. Thinking of using a hickory or mesquite wood with me mec30. Any suggestions would be appreciated.