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doing my first brisket today - finally got the temp around 250-280ish and have the meat on - i feel like a jumping bean getting up and checking - over and over - i've read so many 'briskt's gone bad' stories that i've completely freaked myself out! Sure hope it turns out ok - i put a cake pan on the place setter w/a little beer in it - maybe it will help w/moisture so it doesn't dry out - anyone tried that?? HELP!