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I'm cooking my first brisket--a 5 pounder from Costco. A couple of questions--1. My Maverick remote is reading a different temp that the one on the egg. Which one do I go with (trying to cook at 225). 2. After wrapping in tin foil, why are you supposed to put it in a cooler? and 3. Is it best to cook the brisket for a while wrapped in tin foil with some liquid--and what is the best liquid? 4. At what internal temp would I wrap it and put it back on the egg? Thanks for any help