Well, I just pulled my first brisket off the smoker. I ended up getting about a 1 to 1 1/2 in. thick brisket that was a little over 1.5 lbs. It smoked for about 3 and a half hours, then I thought it might be a little over-done, so I pulled it. Turns out I was right. It's rather chewy. The thermometer on the smoker was reading rather low, around 175, and I couldn't get the heat up anymore than that. Had a very hot fire in the box using Kingsford left over from my charcoal grill. I was throwing in some hickory from time to time as well. Turns out I didn't have a meat thermometer so I have no idea what the internal temp turned out to be, but the meat is about medium well looking. I can't complain at all about the flavor. It tastes great! Excellent smokey flavor, every bit as good as I've had at cook offs. I'm more concerned about getting my next one more tender. Any ideas on what I can do better next time? I'll have a meat thermometer for the next one, and I think I'll have to upgrade the thermometer on the smoker as well. I'm using a Pro 830, and I've heard the thermometer isn't all that accurate. Thanks ya'll.