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I want to do my first brisket. Should I go for the flat or the point? I've also had a hard time keeping the temp. below 300. The lower vent is open only about 1/8". Do you keep the upper vent completely open to let the heat out? Any tips are greatly appreciated as from what I understand brisket done right is the king of flavor and tenderness. What are some of the favorite rubs for a brisket? Thank you all for your help.