Okay....so here is my plan of action I am planning on smoking sunday and getting the meat friday. When I get it Friday night I am going to rub and marinate it, wrap it in plastic wrap and put it in the fridge until Sunday A.M. Sunday A.M. I am going to fire up the smoker and get it going to 220-250 since I am doing pulled/shredded brisket. From there I'll put the meat on...........tend to the fire (hourly??) and monitor the internal temps (making sure not to open the smoker or as little as possible) After the internal temps hit 200 (I read in a thread 200 for shredded) I'll pull the meat off, wrap in foil (or towels???? ) Do I take it off immediately upon hitting this temp OR should I let it smoke for longer then pull off? Then put it in the cooler for a few hours to let it "rest". After that I should be able to shred the meat and I'll be set. AM I MISSING ANYTHING? Granted the most important part will be the temps but am I correct?