Well, it turned out pretty good! I probably should have trimmed it better as it was a very odd shape with the point being very thick (6-7 inches) and the flat being very thin on one corner (an inch) making for a big difference in thickness. But, it is so hard for me to trim off meat! Anyway, I smoked it for 3 hrs at 225, then I turned up the heat to 275. At 5 hours it was stalling so I wrapped it and it began to climb in temp rapidly. After 8 hrs it hit 195 so I placed the wrapped brisket in an aluminum pan and sealed it with foil until I hit 203 at 10 hrs. Then I wrapped it in towels and rested it for four hours in a cooler. It turned out great, especially the point. The flat was a little dry on the thin portion but my wife actually prefers it that way so, all in all, a great day smoking, and the recommendation to cook at 275, something I've never done before, worked well as I did not have to get up at 3:00 AM or go to bed at 3:00 AM! Started it at 6:30 AM, took it out at 4:30 PM, and rested it until 8:30 PM. Warmed it up in the oven the next day and it was a hit! Thanks for all of the advice!
