Wow, love this thread! I cant believe I read all 8 pages, lots of good info in there! Im going to make a brisket for Christmas day, and have a couple more questions:
I noticed you dont put the probe in until 160 degrees. I normally put my wireless meat thermometer in when I put it on the smoker, that way I can watch them temps the whole time. Is there an advantage to waiting 6 hours before putting it in?
I think I saw you mention an aluminum pan (or steamer pan), are you using that in the smoker under the brisket?
Ive never used a toothpick probe to determine when its done, so Im hoping for the best!
Oh, Im smoking just a flat, not a packer. Should I change anything? Whats a rough estimate per pound so I can at least somewhat plan?